Recipe Makeover: Chicken Fingers

Leaving the deep fryer in the ditch, we create a crunchy new version of a fast-food staple that adults (and kids) will love.
Sidney Fry, MS, RD

View Recipe: Pan-Fried Chicken Fingers with Spicy Dipping Sauce

Battered and deep-fried strips of poultry populate most family-restaurant and drive-through menus in America because their crunchy, salty blandness is a nice foil for a dipping sauce, and finger foods please the kids. But check out the nutrition panel below: a full gram of salt, 703 calories per serving! You shouldn't cross the road for those chicken fingers.

Can this marriage of batter and tenders be saved? Certainly: Our Test Kitchen found the perfect coating in a nutty, fiber-filled whole-grain cereal. No need to deep-fry these fingers for crunch now—there's plenty of that in the coating already. For sauce, we keep it simple but zingy, using lime juice, soy sauce, and Sriracha to boost the mayo base, creating the perfect complement to a new version of America's family favorite.

OLD WAY
703 calories per serving
1,000 milligrams sodium
10.7 grams saturated fat
Deep-fried in lard
Drowning in sauce
Greasy, heavy coating

OUR WAY
414 calories per serving
495 milligrams sodium
1.5 grams saturated fat
Pan-seared in canola oil
Just enough spicy mayo sauce
Light, crispy, crunchy

View Recipe: Pan-Fried Chicken Fingers with Spicy Dipping Sauce