Crispy Cider Battered Chicken Fingers Recipes

Steps:

• Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve.
• Make the chicken fingers: Put 1/4 cup flour in a shallow dish; set aside. Whisk the remaining 1 3/4 cups flour, the cornmeal, sugar, chile powder, baking powder and 1 teaspoon salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth.
• Set a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven or heavy pot over medium heat until a deep-fry thermometer registers 350˚ F. Working in batches, season the chicken with salt, dredge in the flour, shaking off any excess, then dip in the batter. Fry until golden brown and cooked through, about 5 minutes. (Adjust the heat as needed to maintain the temperature.) Remove to the rack to drain. Serve with the sauce.

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Steps:

• Mix together flour and salt.
• Add the beer.
• Using a whisk, mix well and then add water and mix until smooth.
• Add the egg yolk and mix well.
• Add the beaten egg white and mix well.
• Place into refrigerator for at least 2 hours.
• Mix the Worcestershire sauce and hot sauce together and add chicken strips.
• Allow chicken to marinate for at least 10 minutes.
• Roll chicken in your batter.
• Deep fry until golden brown, then drain on a paper towel.
• Serve with your favorite dipping sauce.