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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.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

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

Instructions 

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.

Tips 

Serve these while hot with a bowl of honey-mustard sauce for dipping.

 

Variations 

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.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      317
    • Calories from Fat 
      34%
    • Total Fat 
      12g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      24g
    • Protein 
      28g
    • Sugars 
      1g
    • Cholesterol 
      61mg
    • Dietary Fiber 
      1g
    • Sodium 
      833mg
  • DAILY VALUE
    • Calcium 
      1%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      2
    • Very Lean Meat 
      3.5
    • 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.
Cooking Method 
Recipe Source