CHICKEN FINGERS INSPIRED BY COMMUNITY

For the Classic Chicken Fingers

Start heating the oil in a large high-sided skillet to 375°F.

Combine the eggs and salt in a large shallow dish.

In another large shallow dish, combine the flour, remaining salt, and pepper.

Dredge the chicken tenders starting with the egg mixture and then, moving onto the flour mixture. Repeat the dredging process for a double-coat.

Fry the tenders at 375°F for 5-8 minutes or until the internal temperature reaches 165°F.

Transfer the fried tenders to a large rimmed baking sheet lined with paper towels.

Allow the chicken to cool for 5-10 minutes before serving.

For the Advanced Chicken Fingers

Drain the pickle brine from the pickle jar. Reserve the pickles for another use.

Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container.

Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours.

Once the chicken is ready, start heating the oil in a large high-sided skillet to 375°F.

Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

Add the egg whites into another shallow baking dish.

Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165°F.

Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving.