Lemon Chicken Tenders


Tender and Juicy Chicken fingers
Tender and Juicy Chicken fingers


Chicken tenders or Chicken fingers is a very popular snack in the US. It is served in restaurants, fast food outlets, food trucks, Chinese and Asian eateries as an appetizer or a main dish. I have tried this in so many different places. Every place has its own signature style of presenting Chicken fingers.

I have my own version of chicken tenders, the no bread version. It is lip smackingly delicious and tender. It can be served with chinese noodles, pastas or rice. If you remove the dry red chillies, you could also put it in a sandwich . The dish tastes good even after the first step is done, but if you really want a mouth watering variation go for the second as well as the third step.


What you need for the Marinade :

  • 300 g Chicken strips
  • Salt to taste
  • 2 tsp. Ginger Garlic paste
  • 1/4 tsp.Ajinimoto/Chinese salt ( optional )
  • 1 tbsp. Plain flour
  • 2  1/2 tbsp. Cornflour
  • 1/4 tsp. yellow food color
  • 1 egg

Marinate the chicken in salt and ginger garlic paste for at least four hours.If you want it really moist, you can add 2 tbsp. of yogurt while marinating. After four hours add the rest of the ingredients and keep in the fridge for half an hour. Deep fry.



What you need for the tempering :

  • 1 tbsp.Butter
  • 1 tsp. Cumin seeds
  • 3 whole dry red chillies
  • 2 tsp. garlic chopped 
  • 1 tsp. ginger finely chopped
  • 2 green chillies finely chopped ( seeds tapped away)
  • 2 tbsp. mint leaves

In a wok, melt the butter and add each of the ingredients one after the other in the same order. Add the fried chicken and toss well.


Seasonings :

  • 1/4 tsp. red chilli powder
  • Pinch of Ajinimoto ( optional )
  • 2-3 tsp. lemon juice
  • 1 tbsp. fresh coriander leaves chopped

Add these seasonings to the tossed chicken. Serve hot.


I am taking this yummy starter to Angie’s Fiesta Friday 34. This week it is being co hosted by the very gracious Selma and Elaine  It is the most happening party on the blogosphere. If you haven’t yet been there, come along with me and join the fun.…..


52 thoughts on “Lemon Chicken Tenders

    1. Thank you Nancy . I was just about to say that.( telepathy maybe 😉 ) The flavors play on the taste buds, so much so even when I remember the dish, my mouth starts watering lol 😀


    1. Thanks a lot Stephanie. I am sure you will love these flavors. Even thinking of the dish tickles my taste buds. Make sure you discard the red chillies though 🙂


    1. Oh dear 😦 Wish I could get them downloaded on to your table. Maybe some day technology would be faster enough to do that. Then I will have loads of your delicacies right on to my plate. The thought……yummmm… 🙂

      Liked by 1 person

    1. I am sure it will work well with cauliflower. Especially in your skilled hands. I think we can try with Tofu, Cottage Cheese and Potato as well. Thanks for stopping by and taking the time to appreciate in spite of being a vegetarian ❤ Hugs and Regards


  1. These look very good. Do they freeze well? I like to make batches of main course meats to take on RV trips, and these look like they would reheat well in a small skillet.

    Virtual hugs,



    1. Hi Judie 🙂 Thank you for your kind comment. They freeze very well.If you want you can freeze the chicken tenders after you have fried them and do step two and step three at a moments notice at the time of serving.
      Regards and hugs


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