Skip the takeout counter — these fried sweet and crunchy chicken fingers taste just like the real deal!
There’s a takeout spot in Lakewood famous for its chicken tenders. Locals and visitors alike make it a must-stop, and when I visit my brother for Shabbos he always asks me to bring him a tub of those tenders. Over time many people have shared recipes claiming to recreate that signature flavor, and I’ve experimented with several. This version is the closest I’ve come.
Frying is not my favorite task — I avoid it when I can. I usually fry just twice a year: crispy latkes for Chanukah and these Frosted Flake chicken fingers for Purim. I bake schnitzel and fish patties most weeks to avoid the mess and lingering smell. Still, this chicken is worth the splatter and effort. I did try baking it once, but the cereal didn’t crisp and the result was soggy. Fried is the way to go for true crunch.
The process takes a bit of time and attention, but the result—sweet, crunchy, flavorful chicken fingers—is well worth it.
A few practical tips before you start:
- Lightly crush the cereal so it adheres to the chicken more evenly.
- Some cereal pieces will fall into the oil as you fry. Keep a slotted spoon handy to remove loose bits so they don’t burn.
- When coating the chicken, press it into the cereal to help the flakes stick.
- You can shape the chicken as larger schnitzel-style pieces or as smaller “fingers” depending on the occasion.
- These don’t freeze well, but they keep 2–3 days in the refrigerator. Reheat on a cookie sheet in a single layer, covered lightly, until just warmed through to avoid drying out.
Sweet and Crunchy Chicken Fingers
Ingredients
- 1 egg
- ¼ cup mayonnaise
- 2 Tbsp orange juice
- 1 Tbsp soy sauce
- 2 lbs. chicken cutlets, cut into pieces
- 1 13-oz. box Frosted Flakes, lightly crushed
- Oil, for frying
Instructions
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In a large bowl or a resealable bag, whisk together the egg, mayonnaise, orange juice and soy sauce. Add the chicken pieces and let them marinate for 20–30 minutes so they absorb the flavors.
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Place the lightly crushed cereal in a wide bowl. Remove each piece of chicken from the marinade, press it into the cereal to coat both sides, and lay coated pieces on a cookie sheet or parchment while you finish coating the rest.
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Heat a large frying pan with enough oil over medium heat for shallow frying. Fry the chicken in batches, flipping once, until golden and cooked through. Drain on paper towels and keep warm while you finish the remaining batches.
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Serve with mustard mayo made by mixing ¾ cup mayonnaise with 2 tablespoons of your favorite mustard.
Notes
Reheat on a cookie sheet in a single layer, covered lightly, until just heated through to preserve the crispiness.
Recipe by Faigy Murray