Skip to main content

Chicken Fingers

Yay sports bowl! The big game! Go New England and all that hoo haw. Really, Super Bowl Sunday is one of my favorite days of the year, but I am clearly not a devout football fan. I am, however, a devotee of party food, and this is my day to shine. Meatball sliders, nachos, cocktail weiners, pigs in a blanket, pulled pork sliders, garlic knots, cheesy fries, pull apart bread and of course, battered chicken fingers. 

Crispy on the exterior, fluffy within, perfectly cooked chicken tenders with a honey mustard dipping sauce and you have a tastebud touchdown. As with most delicious party foods, this does involve deep frying. I have a few deep frying machines in my home (a worthy investment, I think- and each sparks joy, thank you very much Mari Kondo), but you can make do with a heavy bottomed stock pot and a good thermometer.


2 chicken breasts, sliced into 16 strips
salt and pepper
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup sparkling water
1/2 cup flour, for dredging
oil, for frying
1/4 mayo
2 tablespoon Dijon mustard
2 tablespoons honey

Whisky together the mayo, mustard and honey until smooth; set aside.

Salt and pepper each chicken strip.

Heat the deep fryer to 350 degrees F. 

Whisk the egg and water together in a bowl, then whisk in the cup of flour, baking powder, salt and pepper. Let the batter sit for a few moments while you dredge the chicken strips in the remaining 1/2 cup of flour. 

Dip each strip into the batter, allowing excess to drip off. Add the battered chicken 3 to 4 at a time into the fryer and cook for 7 to 9 minutes (the chicken should reach an internal temp of 165 degrees F).

Drain the cooked chicken on a paper towel lined plate and serve warm. Enjoy! 


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of