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Crispy Velvet Chicken Fingers

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Picture of Crispy Velvet Chicken Fingers
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Delicious, crispy, no-fail chicken fingers are a fast and easy snack.  Advance velveting removes all the guesswork of frying time and oil temperature.  Simply bread the precooked tenders and quickly fry 'em in hot oil. 

Voila!  No fuss, no muss Chicken Fingers!  Crispy outside, tender and juicy inside!

Here's my recipe...
 
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Step 1: Food Essentials:

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Also known as... Ingredients:

  • 1 lb boneless, skinless Chicken tenderloins
  • 1 cup Panko
  • 2 eggs + 1 teaspoon water
  • 1/3 cup Flour
  • 2 Tablespoons dry Ranch dressing/dip mix
  • Salt
  • 1" Wasabi paste from tube (1/2 teaspoon)- optional- (so optional, I forgot to add it! ;-)
  • Oil for frying- or- butter for sauteing. (See Author's Notes)
  • Garnish: grated Parmesan cheese- optional
  • Your favorite dipping sauce.  If you crave "spicy",  I think you'll love my recipe for Jalapeno Metchup sauce.

Step 2: Velvetize:

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Fill a large saucepan 3/4 full with water. Add 1 tsp salt.  Bring to a boil over high heat.

Separate the eggs.  Whisk the egg whites until frothy.  Sprinkle 1 teaspoon of the flour over the egg whites and whisk until combined.

For chicken fingers, cut the chicken tenderloins in half lengthwise.  For chicken nuggets, cut the tenderloins vertically into 3 pieces.

Dip the chicken pieces in the egg white mixture to coat.  Carefully slip the them into the boiling water.  Reduce the heat to low.  Cover and poach for 3-5 minutes until just cooked.  Remove immediately with a slotted spoon and cover with plastic wrap.

Step 3: Breading:

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Whisk the egg yolks into the remaining egg whites.  Whisk in 1 teaspoon of water and a pinch of salt.  If you'd like to include the Wasabi paste I forgot, whisk it into the egg mixture now. ;-) 

Stir the flour and dry ranch mix together in a bowl.

Place the Panko in a separate bowl, add 1/2 teaspoon salt and stir.

Breading:   (Hint- use a toothpick or wooden skewer to keep your fingers clean. ;-)

  1. Roll in the flour mixture, tap off the excess.*
  2. Dip in the egg mixture until fully coated.  Allow excess egg to drip back into bowl.*
  3. Roll in the Panko until fully coated.
Set the tenders aside on a plate and continue dipping and coating until they're all breaded.  If not frying right away, cover with plastic wrap and refrigerate up to 2 days. 

*If you're feeling ambitious and want a thicker coating, go ahead and double-dip the tenders in flour and egg mixture (not the panko).


Step 4: Frying:

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Heat 1" of oil in a skillet over medium-high heat for several minutes.

Using tongs, carefully place the chicken fingers in the hot oil and fry for about 1 minute on each side until golden brown.

Remove to a plate and garnish with grated cheese if desired.  Let the chicken fingers cool for a few minutes before serving... and by all means... don't forget your favorite dipping sauce!  (Shameless pimping below!  ;-)

Step 5: Author's Notes:

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This Chicken Fingers recipe is a modified adaptation of Velvet Chicken, which has been wonderfully well-received. 

It passed the Make-ahead-and-freeze Test with flying colors!  Just be sure to let the Fingers defrost before frying.

Instead of oil, I took the liberty of sauteing the chicken fingers in bubbling hot butter.  They took a little longer to cook and didn't brown as evenly (see picture below) but the taste was wonderful.  I don't know about you, but this butterholic thinks butter makes everything taste better... including these Chicken fingers. 

Comments and suggestions are always welcome. Thanks for stopping by! ;-)
mprelle2 years ago
Well you take something so simple and knock it out of the park...I am really interested to find out when the food channel will come get you..YOUr Presentations..style and out of the box thinking could surely win you a spot on there...Rachael Ray..get out of her way..I love Rachey but Love my MIMs better...lol...supper is gonna be interesting tomorrow...smugs....
sunshiine2 years ago
I love your presentation! Of course you always make something yummy! drooling!
bajablue (author)  sunshiine2 years ago
Thanks Girl. Trying to take pictures in a tiny motorhome kitchen (with about 2 sq. ft of counter space) is not fun. When I discovered the tag feature in my photo-editing program, I decided to play with it. The pics are the results. It's fun to learn new things, but also time-consuming for this computer dummy. ;-)
lol! Looks like you mastered it! I am still trying to learn how to do macro for some reason I just don't get it. Have tried everything! I know it is not the camera because my daughter gave me a new camera, I bought a tripod, and tried taking pics outdoors! Camera has a macro shot so how easy is that? lol!
bajablue (author)  sunshiine2 years ago
lol... I just take large-sized pics and crop them. That's my idea of macro!
You are so funny! I love your authors notes! so cool!
bajablue (author)  sunshiine2 years ago
hahaha... you should like them... I got the brainiac idea from YOU! ;-)
Really? That is awesome!
bajablue (author)  sunshiine2 years ago
Really! And yes, indeedy... you are! ;-D
c3ralki1l3r2 years ago
Its make my stomach hungry just lookin at it MUST EAT NOW!!!!
bajablue (author)  c3ralki1l3r2 years ago
lol... thank you for the ultimate compliment! ;-D
I just ate, still want :D
onrust2 years ago
Delicious photos + Love the sea shell + What a beautiful plate = 5 stars
bajablue (author)  onrust2 years ago
QQQQQQQQQQ, amigo!