089 - Chicken Fingers


089 - Chicken Fingers

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Chicken Fingers

For the chicken:
1 - 2 lbs chicken tenders
2 cups buttermilk
1 egg beaten
2 sleeves of Ritz crackers
Salt and pepper to taste
2 cups of Oil for frying - Veggie or Canola

For the dipping sauce:
1 cup mayo
1/4 cup Dijon mustard
1/4 spicy brown mustard
1/4 cup honey

For chicken:
Remove silver skin from tender by grabbing end and pull down towards point (optional). Season tenders with salt and pepper. Combine beaten egg with buttermilk and mix. Place Ritz crackers in a large re-sealable bag and smash with frying pan until desired texture is achieved (you can also use a food processor for this step). Take tenders and dunk into buttermilk mixture and shake off excess. Place up to 4 tenders in Ritz bag and shake to coat. Finish coating all the chicken and layout to allow coating to set. Turn on oil while chicken is setting. Heat oil in a 9 inch pan until it reaches 350 - 375 degrees. Avoid overcrowding by frying in batches, 3 - 4 minutes per side. Put on paper towels to drain.

For sauce:
Mix all ingredients until smooth. Taste and adjust accordingly - if you want the sauce stiffer add more mayo, if you want it less sweet add more Dijon, so on and so forth. Chill sauce before serving.