Chicken fingers

Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal.[1] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).[2] They may also be made with similarly shaped pieces cut from chicken meat, usually the breast, or sometimes just pulverized chicken flesh.[3]

Chicken fingers
Alternative namesChicken tenders, chicken strips, chicken fillets, chicken goujons
CourseAppetizer, main course
Place of originUnited States
Serving temperatureHot
Main ingredientsChicken, breading

Chicken fingers are prepared by coating chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of schnitzel.[4] Chicken fingers are a popular fast-food snack in the U.S.[5]

Chicken fingers were first made and named by the owners/operators of Spanky's in Savannah, Georgia. One of the original owners, Ansley Williams, continues to operate Spanky's today and it is known as the Home of the Original Chicken Finger.[6]

Batter-coated deep-fried chicken fingers with a dipping sauce, served in an American Chinese restaurant

Mass production

Chicken fingers are a mass-produced product in the United States.[7] Production can involve coating chicken meat with spices, polyphosphate and breading or crumbs, flash-frying the product to hold the breading in place, and then freezing it[7] prior to shipment for consumer, retail and commercial use. Tyson Foods is one such company that mass-produces chicken fingers.[8] Some are manufactured with a specific flavor profile, such as with a Buffalo-style hot sauce flavor.[8]

See also

References
  1. "The History of Chicken Fingers". Leite's Culinaria.
  2. RecipeTips. "Chicken – Description of Parts". RecipeTips.com.
  3. "Give a hand for homemade chicken fingers".
  4. Ellie Krieger. Crispy Chicken Fingers Recipe. Food Network
  5. How can I make Chinese chicken fingers like in the northeast?. Cooking.stackexchange.com. Retrieved on 2012-04-19.
  6. Heitz, Kelly (1 April 2016). "The Story of the Chicken Finger". South magazine. Retrieved 24 September 2018.
  7. Booth, R.G. (2012). Snack Food. Springer US. p. 222. ISBN 978-1-4613-1477-6. Retrieved April 26, 2019.
  8. Bangura, Fatima (April 17, 2019). "You still can't eat Tyson Buffalo-style chicken strips sold in Michigan". WSYM-TV. Retrieved April 26, 2019.
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