Batter Fried Chicken Fingers
These crunchy, kid-pleasing chicken fingers make a nice appetizer or meal when served with a bowl of honey-mustard sauce for dipping.
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
2 tablespoons cider vinegar
2 cups canola or vegetable oil, or as needed
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
Combine flour, baking soda, salt, and pepper in a medium bowl. Stir in water and vinegar.
Pour oil into a medium skillet to depth of about 3/4 inch. Heat over medium heat until 350°F or until a drop of water dropped into the pan sizzles.
Dip chicken tenders into batter. Add 4 tenders at a time to the hot oil; fry, turning with tongs, for 4 to 5 minutes or until lightly browned and thoroughly cooked. (If strips brown too quickly, remove skillet from heat for a few minutes to reduce temperature of the oil.)
Transfer chicken to a paper towel-lined plate to drain.
Serve these while hot with a bowl of honey-mustard sauce for dipping.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories317
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Calories from Fat34%
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Total Fat12g
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Saturated Fat1g
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Total Carbohydrate24g
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Protein28g
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Sugars1g
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Cholesterol61mg
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Dietary Fiber1g
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Sodium833mg
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- DAILY VALUE
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Calcium1%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat2
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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