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Cheesy Chicken Fingers

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chicken fingers

These cheesy chicken fingers are so good that I actually had 2 on the plate for the photo! Turned my back for one second and… yup, it was gone!

Cheesy Chicken Fingers

Ingredients:

1  to  1  1/2 pounds chicken tenders (boneless skinless)

1 1/2 Cups bread crumbs

1 Cup flour

1 cup finely shredded mild cheddar cheese

1 – 1 oz  ranch packet

5 eggs

oil for frying

 

 

** I made a mixture of mayo and sriracha for dipping. I do this by putting the amount of mayo I need (usually 1/2) into a bowl and slowly mix in some sriracha until desired taste is reached.

 

 

Directions:

Pour oil to fill line in your deep fryer, set at 350 degrees. Next in a medium size bowl add bread crumbs, flour, cheese, & ranch packet. In a separate bowl add 5 eggs and beat them well. Take one chicken finger at a time and dip into egg, then crumb mixture, then back into the egg, and back into the crumb mixture. Carefully add chicken tenders to fryer basket a few at a time, mine only does three at a time. It is important you do not over crowd the basket or it will bring the oil temperature down and they will not cook properly. Fry for 6 minutes. When the first batch comes out tear one in half to make sure it is cooked properly depending on the size of the chicken tenders they may need cooked a minute more or a minute less. When you take them out lay them on a plate that has been lined with a paper plate to drain any excess grease.

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Print Recipe
Cheesy Chicken Fingers
Cheesy, crispy, chicken tenders... what more is there to say??
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
Instructions
  1. Pour oil to fill line in your deep fryer, set at 350 degrees. Next in a medium size bowl add bread crumbs, flour, cheese, & ranch packet. In a separate bowl add 5 eggs and beat them well. Take one chicken finger at a time and dip into egg, then crumb mixture, then back into the egg, and back into the crumb mixture. Carefully add chicken tenders to fryer basket a few at a time, mine only does three at a time. It is important you do not over crowd the basket or it will bring the oil temperature down and they will not cook properly. Fry for 6 minutes. When the first batch comes out tear one in half to make sure it is cooked properly depending on the size of the chicken tenders they may need cooked a minute more or a minute less. When you take them out lay them on a plate that has been lined with a paper plate to drain any excess grease.
Recipe Notes

* If  you are a salt person they taste good with a little salt sprinkled on the top.

 

** ** I made a mixture of mayo and sriracha for dipping. I do this by putting the amount of mayo I need (usually 1/2) into a bowl and slowly mix in some sriracha until desired taste is reached.