Camden's Favorite Chicken Fingers | Printable recipe

As a mother of two, I hear more requests for chicken fingers than any other supper food. I quickly mastered making my own after studying many packages and wincing at the ingredients.
Our son, Camden, couldn’t be happier, and they’re so easy, weeknights will never be the same.
I also like to make another version, replacing the all-purpose flour and bread crumbs with 1 cup of all-purpose flour, 1 cup of whole wheat flour, and 3 tablespoons of milled flax seeds.
It’s such a great way to add more nutritious ingredients to a kid favorite.

Serves 4 to 6

2 cups all-purpose flour
1/2 cup unseasoned dry bread crumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk
Pure olive oil, for frying
1 3/4 pounds chicken tenders (about 18 tenders)
Homemade Honey Mustard (see recipe), for serving
Comeback Sauce (see recipe), for serving

In a bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk in another bowl.
In a large heavy skillet, heat 1/2 inch of olive oil over medium heat to 325˚F. Set a wire rack over a rimmed baking sheet.
Working with half of the chicken tenders at a time, dip them in the buttermilk and dredge in the flour mixture.
Stir the flour mixture often to keep the bread crumbs from settling to the bottom of the bowl.

Carefully place the tenders in the hot oil. Fry, turning often, for 8 to 10 minutes, or until golden brown and juices run clear. Maintain an oil temperature of 315˚F to 325˚F.
Drain the pieces on the wire rack. Repeat with the remaining chicken.

Serve the chicken fingers with honey mustard and sauce.

 

Homemade Honey Mustard Makes 1/2 cup

1/4 cup yellow mustard
1/4 cup honey
1/2 teaspoon lemon zest
1/8 teaspoon paprika

In a small bowl, whisk together all the ingredients. Cover and store in the refrigerator for up to 1 week.

Comeback Sauce
Makes 1 1/4 cups

1/2 cup mayonnaise
1/4 cup chili sauce, such as Heinz
2 tablespoons ketchup
1 tablespoon Dijon mustard
3 tablespoon freshly squeezed lemon juice
1/4 teaspoon paprika
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper

In a small bowl, whisk together all the ingredients. Cover and store in the refrigerator for up to 1 week.

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