Chicken fingers, chicken tenders or chicken goujon are deep fried breaded chicken meat served with a variety of different dipping sauces like mayonnaise, ketchup, barbecue sauce, blue cheese dressing, ranch dressing, honey mustard, etc. The meat part is the most important part in making this as it is not just the ordinary chicken breast we are after but the white meat located on each side of the soft breast bone, this is the most tender part of the chicken breast.
Originally called Goujons these deep fried strips were originally made out of sole fish and it originated in France. Having said that this is not just seen in French cuisine but as well as in Cajun cuisine. It was introduced by the French settlers in Louisiana like their other dishes but was slightly adjusted to the available local ingredients, so instead of sole fish the American South used catfish, they also made the breading hot and spicy.
From there the cooking technique was applied by a number of cooks with chicken breast strips keeping all the original ingredients, condiments and side dishes the same. Now the chicken version became more popular than the fish hence you see them a lot in American Chinese restaurants as well as fast food like KFC.
- 3 eggs, lightly beaten
- 2 cups flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 kg chicken tenders
- 1 cup buttermilk
- 1½ tsp salt
- ½ tsp garlic powder
- Combine all marinade ingredients in a bowl then set it aside for 30 minutes.
- Place eggs in a wide shallow bowl.
- In another wide shallow bowl combine flour garlic powder, cayenne, salt and freshly ground black pepper.
- Dip the chicken strips into the flour, then to the beaten eggs then into the flour again.
- Place in a prepared 180C deep fryer and cook for 6 minutes each strip or until golden brown and crispy.
- Remove from fryer then place in a paper tower lined plate to drain excess oil then serve with your choice of dip.