Fast Food Style Chicken Fingers

Serves 1
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Directions

  1. 1Preheat oil to 350°F.
  2. 2Preheat oil to 350°F.
  3. 3Preheat oil to 350°F.
  4. 4Cut chicken into tenders.
  5. 5Cut chicken into tenders.
  6. 6Cut chicken into tenders.
  7. 7Mix all wet ingredients (cashew or coconut yogurt, oat milk, pickle juice, hot sauce) in a bowl.
  8. 8Mix all wet ingredients (cashew or coconut yogurt, oat milk, pickle juice, hot sauce) in a bowl.
  9. 9Mix all wet ingredients (cashew or coconut yogurt, oat milk, pickle juice, hot sauce) in a bowl.
  10. 10Add chicken tenders to the wet ingredient mixture and let it sit for 15 minutes to a few hours.
  11. 11Add chicken tenders to the wet ingredient mixture and let it sit for 15 minutes to a few hours.
  12. 12Add chicken tenders to the wet ingredient mixture and let it sit for 15 minutes to a few hours.
  13. 13Mix dry ingredients (all-purpose flour, kosher salt, course ground black pepper, smoked paprika, garlic powder) separately.
  14. 14Mix dry ingredients (all-purpose flour, kosher salt, course ground black pepper, smoked paprika, garlic powder) separately.
  15. 15Mix dry ingredients (all-purpose flour, kosher salt, course ground black pepper, smoked paprika, garlic powder) separately.
  16. 16Dip chicken from the wet mixture to the dry mixture, then back to the wet, and finally dry again to coat.
  17. 17Dip chicken from the wet mixture to the dry mixture, then back to the wet, and finally dry again to coat.
  18. 18Dip chicken from the wet mixture to the dry mixture, then back to the wet, and finally dry again to coat.
  19. 19Once coated, place tenders on a baking sheet.
  20. 20Once coated, place tenders on a baking sheet.
  21. 21Once coated, place tenders on a baking sheet.
  22. 22Fry chicken tenders for 4–5 minutes until golden and 165°F inside.
  23. 23Fry chicken tenders for 4–5 minutes until golden and 165°F inside.
  24. 24Fry chicken tenders for 4–5 minutes until golden and 165°F inside.
  25. 25While chicken is frying, mix all sauce ingredients (mayonnaise, ketchup, Worcestershire sauce, freshly coarsely ground black pepper, garlic powder) in a bowl and reserve for dipping.
  26. 26While chicken is frying, mix all sauce ingredients (mayonnaise, ketchup, Worcestershire sauce, freshly coarsely ground black pepper, garlic powder) in a bowl and reserve for dipping.
  27. 27While chicken is frying, mix all sauce ingredients (mayonnaise, ketchup, Worcestershire sauce, freshly coarsely ground black pepper, garlic powder) in a bowl and reserve for dipping.

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 cup cashew or coconut yogurt
  • 1 cup cashew or coconut yogurt
  • 1 cup cashew or coconut yogurt
  • 0.5 cup oat milk
  • 0.5 cup oat milk
  • 0.5 cup oat milk
  • 2 tablespoons pickle juice
  • 2 tablespoons pickle juice
  • 2 tablespoons pickle juice
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon course ground black pepper
  • 1 tablespoon course ground black pepper
  • 1 tablespoon course ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • Vegetable oil, for frying
  • Vegetable oil, for frying
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon freshly coarsely ground black pepper
  • 2 teaspoon freshly coarsely ground black pepper
  • 2 teaspoon freshly coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder

Equipment

bowlbaking sheet

Tips

  • To get a nice thick coating, dip the chicken from wet into dry, back into wet, and back into dry.
  • Fry chicken at a good 350°F to get a crispy exterior and lock in the juices.
  • Ensure chicken reaches an internal temperature of 165°F.