This week we dove into a Greendale staple, chicken fingers: simple, classic, and oh-so delicious. But if you’re really looking for the flavor of victory, try our advanced pickle-brined chicken fingers.

Ingredients

Classic Chicken Fingers Ingredients: 

  • 48 oz peanut oil

  • 3 eggs, beaten  

  • 1 ½ tsp kosher salt, divided

  • 8 oz all-purpose flour 

  • 1 tsp black pepper 

  • 1 (~1.5 lb) package chicken tenders

Advanced Chicken Fingers Ingredients:

Brine:

  • 1 (32 oz) jar of dill pickles 

  • 1 Cup buttermilk 

  • 1 tsp kosher salt 

  • 1 tsp freshly ground black pepper 

  • ¼ tsp cayenne 

  • ½ tsp sweet paprika

  • 1 fresh bay leaf

Chicken Fingers:

  • 1 (~1.5 lb) package chicken tenders 

  • 48 oz peanut oil 

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp sweet paprika 

  • ½ tsp cayenne 

  • 1 tsp kosher salt 

  • ½ tsp freshly ground black pepper

  • 2 Cups all-purpose flour 

  • 1 Cup corn flakes, finely crushed 

  • ¼ Cup Tbsp cornstarch

  • 3 egg whites

Method

Serves: 4-6

Classic Chicken Fingers Method:

  1. Start heating the oil in a large high-sided skillet to 375 °F.

  2. Combine the eggs and ½ teaspoon salt in a large shallow dish.

  3. In another large shallow dish, combine the flour, remaining 1 teaspoon salt, and pepper. 

  4. Dredge the chicken tenders starting with the egg mixture and then, moving onto the flour mixture. Repeat the dredging process for a double-coat.

  5. Fry the tenders at 375 °F for 5-8 minutes or until the internal temperature reaches 165 °F. 

  6. Transfer the fried tenders to a large rimmed baking sheet lined with paper towels.

  7. Allow the chicken to cool for 5-10 minutes before serving.

Advanced Chicken Fingers Method:

  1. Drain the pickle brine from the pickle jar. Reserve the pickles for another use. 

  2. Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container. 

  3. Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours. 

  4. Once the chicken is ready, start heating the oil in a large high-sided skillet to 375 °F.

  5. Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

  6. Add the egg whites into another shallow baking dish. 

  7. Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

  8. Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165 °F.  

  9. Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving.