FRIED CHICKEN FINGERS (TENDERS) RECIPE - FOOD.COM
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
Nutrition Facts : Calories 2548.7, FatContent 233, SaturatedFatContent 20.6, CholesterolContent 428.6, SodiumContent 386.8, CarbohydrateContent 51.5, FiberContent 2.5, SugarContent 0.6, ProteinContent 65.4
IDAHO-STYLE FINGER STEAKS RECIPE | FOOD NETWORK KITCHEN ...
These golden and crispy deep-fried steak strips are what happens when chicken-fried steak meets chicken fingers. We like them dipped in a homemade "fry sauce" or bottled cocktail sauce, but ranch dressing would be great too.
Provided by Food Network Kitchen
Categories main-dish
Total Time 2 hours 50 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
- Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
- For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
- Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
- Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
- Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
- Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.
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