Greendale Community College Chicken Fingers

Greendale’s chicken fingers? HA! They’re like the forbidden fruit of this sad, fluorescent-lit Eden. Crispy, succulent little miracles in a cafeteria of despair! You bite into one and suddenly you understand power, addiction, and why Jeff Winger thinks he’s better than everyone. They’re golden chaos, baby, deep-fried corruption with a side of destiny. I’ve seen kingdoms fall over less. I’ve started kingdoms over less. You think you’re better than me, Winger? YOU’RE JUST A MAN WITH A PLATE OF CHICKEN FINGERS!

Ingredients

  • 1.5 lbs chicken tenders

  • 2 tsp Andrew’s French Fry Emporium Seasoning

  • 1 cup buttermilk

  • 1 tbs siracha hot sauce

  • 3/4 cup flour

  • 1/4 cup corn starch

  • 3 eggs

  • 1 tbs soy sauce

  • 6 cups corn flakes

  • Neutral oil for frying

Directions

  1. Set up a breading station using; butter milk and siracha, flour and cornstarch, eggs and soy sauce, and crushed cornflakes

  2. Pat chicken tenders dry and season with fry seasoning. coat each tender with flour mixture, then buttermilk mixture, back into the flour mixture, then the egg mixture and finally the crushed corn flakes

  3. In a large dutch oven heat your frying oil to 350 degrees F

  4. Fry your tenders in small batches making sure not to over crown your dutch oven and fry 3-4 minutes or until golden brown and the internal temperature reaches 165 degrees F

  5. Remove tenders from oil and allow to drain on a wire rack above paper towels. Season immediately with salt.

  6. Serve with your favorite sauce.

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