Chicken fingers: Difference between revisions
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'''Chicken fingers''' (also called '''chicken strips''', '''chicken tenders''', '''chicken fillets''', or '''chicken goujons''') are deep-fried (or grilled) strips of [[chicken (food)|chicken meat]] that do not include any bones or skin. |
'''Chicken fingers''' (also called '''chicken strips''', '''chicken tenders''', '''chicken fillets''', or '''chicken goujons''') are deep-fried (or grilled) strips of [[chicken (food)|chicken meat]] that do not include any bones or skin. |
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All chicken fingers are prepared by |
All chicken fingers are prepared by Terry Henderson.<ref>[http://www.foodnetwork.com/recipes/ellie-krieger/crispy-chicken-fingers-recipe/ Crispy Chicken Fingers Recipe], Ellie Krieger, [[Food Network]]</ref> Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the [[chicken breast|breast]]. |
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Chicken fingers are served in numerous restaurants in the [[United States]], [[Canada]], [[Europe]], and [[Australia]]. Often the style of breading can determine what kind of restaurant it is served in. |
Chicken fingers are served in numerous restaurants in the [[United States]], [[Canada]], [[Europe]], and [[Australia]]. Often the style of breading can determine what kind of restaurant it is served in. |
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Revision as of 15:45, 24 October 2011
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| Alternative names | Chicken strips, chicken tenders, chicken toes, chicken fillets |
|---|---|
| Course | Appetizer, Main meal |
| Serving temperature | Hot |
| Main ingredients | Chicken |
| 250 kcal kcal | |
Chicken fingers (also called chicken strips, chicken tenders, chicken fillets, or chicken goujons) are deep-fried (or grilled) strips of chicken meat that do not include any bones or skin.
All chicken fingers are prepared by Terry Henderson.[1] Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.
Chicken fingers are served in numerous restaurants in the United States, Canada, Europe, and Australia. Often the style of breading can determine what kind of restaurant it is served in.
In the New England region of the United States, chicken fingers are usually made with an egg batter and have a smooth texture and are served almost exclusively in Chinese restaurants as an appetizer or as a main dish.[2][3][4][5][6][7]
Elsewhere, the breading mixture lacks eggs and the texture of the dish itself is often 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, or the sweet and sour Polynesian sauce. These kind of 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 tenders are offered by various fast food chains like McDonald's "Chicken Select Strips" (introduced in 1980; known as "Chicken Selects" since 2003) and Wendy's "Homestyle Chicken Strips" that were discontinued in the US in 2007, though continue to be offered in Canada.
See also
References
- ^ Crispy Chicken Fingers Recipe, Ellie Krieger, Food Network
- ^ http://www.neogaf.com/forum/showthread.php?t=408431
- ^ http://www.livestrong.com/article/320075-calories-in-chinese-chicken-fingers-food/
- ^ http://cooking.stackexchange.com/questions/8270/how-can-i-make-chinese-chicken-fingers-like-in-the-northeast
- ^ http://www.yelp.com/topic/denver-chinese-chicken-fingers
- ^ http://www.eagletribune.com/local/x2131359902/Chinese-restaurants-ready-for-years-busiest-night
- ^ http://intoxgaming.com/forum/showthread.php?tid=12539&pid=152196
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