Name: Homemade Pan Fried Chicken Fingers
Total time: PT2400.0S
Yield: 4
Ingredients: 1 pound Chicken Tenders; 2 1/2 cup All-Purpose Flour; 1 1/2 tablespoon Seasoned Salt; 1 tablespoon Ground White Pepper; 1 teaspoon Garlic Powder; 6 Egg; 1/3 cup Buttermilk; 1 teaspoon Salt; as needed Canola Oil

Make your own clucks with this easy recipe for Homemade Pan Fried Chicken Fingers! Yes. The ultimate comfort food. Easier than you think and tastes like they’re from a restaurant.

Low-Fat

Finger Food

Beginner

Poultry

Homemade Pan Fried Chicken Fingers

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Chicken Tenders

pound

All-Purpose Flour

Seasoned Salt

tablespoon

Ground White Pepper

Garlic Powder

teaspoon

Buttermilk

Salt

Canola Oil

as needed

Stove

Mix the {@0:}, {@1:}, {@2:}, and {@3:} together in a shallow dish. Mix the {@4:}, {@5:} and {@6:} together in a separate shallow dish.

Mix the All-Purpose Flour (2 1/2 cup), Seasoned Salt (1 1/2 tablespoon), White Pepper (1 tablespoon), and Garlic Powder (1 teaspoon) together in a shallow dish. Mix the Egg (6 N/A), Buttermilk (1/3 cup) and Salt (1 teaspoon) together in a separate shallow dish.

Mix the All-Purpose Flour (2 1/2 cups), Seasoned Salt (1 1/2 Tbsp), Ground White Pepper (1 Tbsp), and Garlic Powder (1 tsp) together in a shallow dish. Mix the Egg (6), Buttermilk (1/3 cup) and Salt (1 tsp) together in a separate shallow dish.

Add the {@0:} to a large cast iron skillet. Slowly heat to 360-370 degrees F (182-188 degrees C).

Add the Canola Oil ( as needed) to a large cast iron skillet. Slowly heat to 360-370 degrees F (182-188 degrees C).

Add the Canola Oil (as needed) to a large cast iron skillet. Slowly heat to 360-370 degrees F (182-188 degrees C).

Prep the {@0:} by first dipping each one into the flour mixture first, and then dipping it into the egg mixture. Repeat this step once more and end with the flour mixture. Press the chicken into the flour firmly on the last dip to make sure the batter compresses against the chicken.

Prep the Chicken Tenders (1 pound) by first dipping each one into the flour mixture first, and then dipping it into the egg mixture. Repeat this step once more and end with the flour mixture. Press the chicken into the flour firmly on the last dip to make sure the batter compresses against the chicken.

Prep the Chicken Tenders (1 lb) by first dipping each one into the flour mixture first, and then dipping it into the egg mixture. Repeat this step once more and end with the flour mixture. Press the chicken into the flour firmly on the last dip to make sure the batter compresses against the chicken.

Fry the chicken in the preheated oil 3-4 minutes on each side. The time will vary depending on the size of the chicken tenders. To insure proper food safety, make sure the internal temperature registers 165 degrees F (73 degrees C) before consuming.

Drain on a cooling rack, and sprinkle with salt immediately.

Homemade Pan Fried Chicken Fingers

5.0

40MINS

$4.60

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions