Fast Food Style Chicken Fingers

Ingredients

• 4 Chicken Breast (boneless skinless, cut into tenders)
• 1 cup Cashew Yogurt (or coconut yogurt)
• ½ cup Oat Milk
• 2 tbsp Pickle Juice
• 1 tbsp Hot Sauce
• 2 cups All-Purpose Flour
• 1 tbsp Kosher Salt
• 1⅔ tbsp Black Pepper (coarsely ground; for chicken and sauce)
• 1 tbsp Smoked Paprika
• 1⅓ tbsp Garlic Powder (for chicken and sauce)
• 1 Vegetable Oil (for frying)
• 1 cup Mayonnaise
• ½ cup Ketchup
• 1 tbsp Worcestershire Sauce

Instructions

1. 1

   Cut the boneless, skinless chicken breasts into tender-sized strips.

2. 2

   In a large bowl, whisk together the cashew (or coconut) yogurt, oat milk, pickle juice, and hot sauce. Add the chicken tenders to the bowl, tossing to coat thoroughly. Let the chicken marinate for at least 15 minutes (or up to a few hours in the refrigerator).

3. 3

   In a separate wide dish, whisk together the all-purpose flour, kosher salt, 1 tablespoon of black pepper, smoked paprika, and 1 tablespoon of garlic powder.

4. 4

   Heat vegetable oil in a large pot or deep skillet to 350°F (175°C).

5. 5

   Dredge each piece of chicken: Dip from the wet marinade into the dry flour mixture, back into the wet marinade, and finally into the dry flour mixture once more for a thick, crispy coating. Place the coated tenders on a baking sheet.

6. 6

   Fry the chicken tenders in batches for 4-5 minutes until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.

7. 7

   Prepare the dipping sauce by whisking together the mayonnaise, ketchup, Worcestershire sauce, 2 teaspoons of black pepper, and 1 teaspoon of garlic powder in a bowl.

8. 8

   Serve the hot chicken fingers with the dipping sauce.