Updated: Sep 21, 2019
After a year of deep frying, Uncle Scott updates his original review. We take a look at how the T-Fal fryer has held up, how it performs, and cook some delicious chicken fingers.
Full video is below and the recipe for the chicken fingers and link to some other good ones are below that.
Chicken Tenders Recipe
Obvious: Adjust these proportions for the amount of chicken you are cooking, as well as the amount of spices for your love of salt, hot spice, etc.
This works for 1 - 2 pounds of chicken.
For the marinade:
-- 1 - 2 pounds of boneless, skinless chicken breasts, sliced to chicken tender sized pieces. If you like them thin, you can pound them out between sheets of plastic wrap.
-- two cups buttermilk
-- two scant tablespoons salt
-- one tablespoon hot sauce like Tabasco or two teaspoons or so of dried cayenne pepper
Mix these together in a bowl, then add your chicken tender slices. Mix/coat them well. You can also do this in a Ziplock bag. Cover with plastic wrap and put in the fridge for two hours or so.
After the chicken has been marinaded, make the batter.
Ingredients for the batter:
-- Two cups flour
-- 1 - 2 teaspoons salt
-- 1 - 2 teaspoons black pepper
-- 1 teaspoon cayenne pepper (optional)
Mix everything in a shallow wide bowl. Remove each chicken finger from the marinade, shake off the excess buttermilk, then dredge well in the flour mixture. Place chicken tenders on a wire rack.
Then fry them up! In the T-Fal, we cook them for four minutes or so at 375 F.
Adjust your frying time and temperature for the thickness of your chicken fingers. Use a meat thermometer to make sure they are cooked to a safe temperature (160 F for white meat).
Remove from fryer, drain/cool on a clean wire rack, then chow down!
Links to other good recipes: