Home Recipes Crispy Marinated Chicken Fingers

Crispy Marinated Chicken Fingers

Serves 4 Grill 20 minutes, plus at least 30 minutes to marinate

Ingredients

  • 1.5 lbs chicken fingers (tenders)
  • 1 cup plant-based milk (soy or almond) mixed with 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 1 tablespoon Dijon mustard
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • Salt and black pepper
  • Oil, for frying
  • 3 tablespoons honey, 2 tablespoons Dijon mustard, and 1 teaspoon apple cider vinegar, for dipping sauce

Method

  1. Combine the plant-based milk, lemon juice, hot sauce, and Dijon in a bowl; let sit 5 minutes to thicken slightly, into a tangy marinade.
  2. Add the chicken fingers, toss to coat, and marinate at least 30 minutes, up to overnight, in the fridge.
  3. Set up a dredging station: flour seasoned with half the garlic powder, paprika, onion powder, salt and pepper; panko mixed with the remaining spices.
  4. Remove the chicken from the marinade, letting excess drip off; dredge each piece in the seasoned flour, then back through the marinade, then press firmly into the seasoned panko.
  5. Rest the breaded fingers on a rack for 10 minutes so the coating sets.
  6. Heat 1/2-inch of oil in a heavy skillet to 350F; fry the fingers in batches 3-4 minutes per side until golden brown and the internal temperature hits 165F.
  7. Drain on a wire rack to keep them crisp.
  8. Whisk together the honey, Dijon, and vinegar for a quick dipping sauce.
  9. Serve the fingers hot with the honey-mustard dip on the side.

Chef's tip

The double dip, flour then back through the marinade then panko, builds a thicker, craggier crust that holds up better than a single pass.

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