Chicken tenders mimic flavor, texture of the Colonel’s

One of our favorite comfort foods has always been chicken fingers. I think it started when we we were traveling from D.C. to Lewes every Friday afternoon and fell into the habit of visiting the Colonel just over the Bay Bridge. Despite our attempts at restraint (pretending we would save the leftovers), every crunchy bit would be devoured by the time we reached our driveway.

Once we moved to Lewes permanently and those trips across the bridge became fewer and farther between, we decided to constrain our consumption of those fried treats to a version we would prepare at home. So, we’ve tried to perfect a replacement that echoes the flavor and texture of the Colonel’s secret recipe.

But first, the name. Since chickens do not have fingers, the name obviously refers to the size and shape of the pieces. Some early processed versions of fried chicken pieces were called chicken nuggets, also a reference to the shape, but not the content. Another name refers to the cut of chicken - the tenderloin or tender.

When making chicken fingers or chicken tenders, you may not want to use the tenderloin. Chicken breasts are the larger sections of flesh attached to the ribs, while the tender or tenderloin is the strip of breast meat that isn’t quite attached and separates easily from the main section.

These pieces called chicken tenders will have a white tendon dangling from one end, and the butchering or trimming of these pieces will often leave the tenders oddly shaped and sometimes torn in half. Instead of buying tenders, select boneless, skinless breasts you can slice into more uniform finger-shaped pieces.

There is a wide range of breading options for chicken fingers, from crushed cheese crackers to panko breadcrumbs to seasoned flour. And there are a few alternatives prior to the final breading step, including the double dip, the buttermilk soak and the mayonnaise dredge.

Double dipping refers to the process of layering multiple coats of breading: dip the chicken in seasoned flour, followed by a beaten egg bath and then breadcrumbs. As you may imagine, there are variations in the sequence, seasonings and wetting agents, but the general idea is to create a thick coating on the chicken.

The buttermilk soak is a type of brining: the acidity of the buttermilk serves as a tenderizer, and the inclusion of seasonings helps infuse the chicken with added flavor. The mayonnaise dredge is found on every jar of Hellman’s and is an easy alternative to frying. Chicken pieces are coated with mayonnaise, dipped in seasoned breadcrumbs and then baked.

If you’re willing to invest the time and trouble in frying (instead of baking) chicken fingers, consider using a mixture of butter and oil in your skillet, preferably a nonstick type, which helps reduce the amount of fat needed. Make sure the pieces are as uniform as possible, and flatten them slightly, so they’ll cook through.

Once the butter has melted and mixed with the oil, keep the heat at medium to completely cook the pieces without burning the crust. We like to finish the chicken fingers in the oven,which also helps keep them hot while the final pieces are frying. As for the seasonings, more seems better and hotter seems to help. That being said, I’ve included a few versions of chicken fingers for you to try, with the expectation you’ll make adjustments according to your own preferences. According to Jack, the ones in the photo are almost as “finger-licking good” as the Colonel’s.

Skillet Fried Chicken Fingers

1 lb boneless chicken breast
1/2 C cornmeal
1/2 C flour
1/2 C breadcrumbs
1 t salt
1/2 t white pepper
1/2 t paprika
1/2 t onion powde
1/2 t garlic powder
1/2 t savory
1 egg
1/8 t Tabasco
2 T butter
2 T olive oil

Preheat oven to 325 F. Trim chicken breast meat into uniform pieces about 1 inch wide and 3 inches long; set aside. Combine cornmeal, flour and breadcrumbs with the seasonings in a shallow dish. Whisk egg in a shallow bowl with Tabasco.

Dip each piece of chicken in the egg mixture and then coat completely with the seasoned breading mix. Place on a sheet of waxed paper in a single layer. Heat butter and oil over medium in a nonstick skillet. When butter has melted, start adding the chicken pieces in a single layer. Cook until browned on the bottom, about 5 minutes, then turn to brown the other side. Remove to an oven-safe dish and keep hot in the oven until all the chicken has been cooked. Yield: 4 servings.

Brined & Baked Chicken Fingers

1 lb boneless chicken breast
1 C buttermilk
2 t paprika
2 t salt
1 t pepper
1 T olive oil
1 1/4 C seasoned bread crumbs*

Trim chicken breast meat into uniform pieces about 1 inch wide and 3 inches long. Place chicken pieces in a zip-top bag along with buttermilk, paprika, salt and pepper. Seal and shake the bag so chicken is evenly coated. Refrigerate for at least two hours or up to eight hours. Preheat oven to 435 F. Line a baking pan with aluminum foil and coat with olive oil; set aside. Spread the breadcrumbs on a paper plate and dredge each piece of chicken to coat completely. Place chicken on prepared baking sheet in a single layer, then turn over each piece so both sides have a light coating of olive oil. Bake until golden brown, 15 to 20 minutes. Yield: 4 servings. *Note: use prepared Italian seasoned bread crumbs or make your own with the addition of 1/2 t (each) garlic powder, onion powder, basil, oregano, marjoram, parsley and savory.

Double Dip Chicken Fingers

1 lb boneless chicken breast
1/2 C flour
1/2 t salt
1/2 t paprika
1 egg
2 T mayonnaise
1 T Dijon mustard
1 C crushed cheese crackers*

Preheat oven to 375 F. Line a baking sheet with aluminum foil; set aside. Trim chicken breast meat into uniform pieces about 1 inch wide and 3 inches long. Combine flour, salt and paprika on a paper plate; set aside. Whisk together egg, mayonnaise and mustard in a shallow bowl; set aside. Spread crushed crackers on a paper plate; set aside. Dredge each piece of chicken first in the seasoned flour, then dip in egg mixture; dredge in crushed crackers and place on prepared baking sheet in a single layer. Bake until golden, about 20 minutes. Yield: 4 servings.

*Note: Place Cheez-it or other cheddar-flavored crackers in a zip-top bag; seal and use a rolling pin to smash into crumbs.