|Alternative names||Chicken tenders, chicken strips, chicken fillets|
|Course||Appetizer, main course|
|Main ingredients||Chicken, breading|
|Cookbook: Chicken fingers Media: Chicken fingers|
Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). They may also be made with similarly shaped pieces cut from chicken meat, usually the breast.
In the Northeastern United States, chicken fingers served in Chinese restaurants are often made with an egg batter and have a smooth texture. They are commonly served either as an appetizer or as a main dish. Chicken fingers are a common snack in the U.S..
In other recipes, the breading mixture for chicken fingers can lack eggs and the texture of the dish itself can often be rather coarse. This version is often served alongside various dipping sauces. The dipping sauces can include: ketchup, blue cheese dressing, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, butter and garlic, plum sauce, curry mayonnaise, or sweet and sour sauce. Chicken fingers of this kind 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 offered by various fast food chains such as Chick-fil-A, Zaxby's, Raising Cane's, Guthrie's, Dairy Queen, KFC, McDonald's "Chicken Select Strips" and Church's Chicken "Tender Strips". They are also a common offering on children's menus in American restaurants.
|Wikimedia Commons has media related to Chicken strips.|
- RecipeTips. "Chicken – Description of Parts". RecipeTips.com.
- "The History of Chicken Fingers". Leite's Culinaria.
- "Give a hand for homemade chicken fingers".
- Ellie Krieger. Crispy Chicken Fingers Recipe. Food Network
- How can I make Chinese chicken fingers like in the northeast?. Cooking.stackexchange.com. Retrieved on 2012-04-19.