Chicken tenders
 |
 A plate of chicken fingers and french fries | |
| Alternative names | fried chicken, chicken tenders |
|---|---|
| Course | Main meal |
| Place of origin | United States |
| Serving temperature | Hot |
| Main ingredients | Chicken |
| 250 kcal (1047 kJ) | |
Chicken fingers (also called "chicken strips" or "chicken toes" or "chicken fillets" that does not include any bones or skin.) Also called "chicken tenders" though more specifically the tenders are a particular part of the breast meat called the tenderloin which has a single tendon running through it.
Chicken fingers are prepared by dipping chicken meat in a breading mixture and then deep frying them.[1] Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast, though this is not always the case and commonly processed ground chicken is used.
Chicken fingers are served in many restaurants in the United States, Canada, Europe, and Australia. They are often served alongside various dipping sauces. The dipping sauces include: blue cheese, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, or the sweet and sour Polynesian sauce. In the southern United States, cream gravy is very popular as a sauce at various restaurants.
Chicken fingers are often served in a basket with french fries, served on a garden salad, or in a sandwich, such as a wrap or on a bun. Chicken fingers are sometimes diced and stuffed in a baked potato, then dressed with toppings such as butter, Cheddar cheese, bacon, or cream gravy.
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See also
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