Cheesy Chicken Fingers
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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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| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings |
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- 1 to 1 1/2 pounds Chicken Tenders ( skinless, boneless)
- 1 1/2 cups bread crumbs
- 1 Cup flour
- 1 Cup Finely Shredded Cheddar Cheese ( mild)
- 1 oz ranch packet
- 5 ground celery seed
- oil for frying
Ingredients
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|
- 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.
* 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.
