Fat Fingers (4) Recipe

Trim & Marinate

Trim silver skin from chicken tenders. In a large bowl whisk buttermilk, eggs and 2 tbs hot sauce (optional). Submerge tenders, cover and refrigerate 1–4 hours (minimum 30 minutes if short on time).

Set up a dredging station: in one shallow pan combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder and smoked paprika. In a second shallow bowl beat 2 eggs (reserve 1 for wash if desired). Drain excess buttermilk from tenders before dredging.

Coat

Working in batches, remove a tender from the marinade, dredge in the flour mix, dip briefly in beaten egg, then return to the flour for a second, firm coating. Press the flour so it adheres well. Place on a sheet pan while heating oil.

Heat oil

Pour vegetable oil into a large heavy pot or deep fryer to a depth of 2–3 inches (about 1.8–2.2 liters). Heat to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small piece of bread is dropped in.

Fry

Fry tenders in batches, careful not to overcrowd, 4–6 minutes per batch until golden brown and internal temp reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Roasted Garlic Parmesan Sauce

Melt butter in a small saucepan over medium heat. Add mashed roasted garlic and cook 30 seconds. Add heavy cream and simmer 2–3 minutes until slightly thickened. Stir in grated Parmesan until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in parsley. Keep warm.

Tatonka and Mad Dog

For Tatonka: combine 1/2 cup ranch and 1/2 cup buffalo sauce. For Mad Dog: combine 1/2 cup sweet BBQ and 1/2 cup buffalo. Stir and hold at room temperature.

Hot Honey

Gently heat honey, sambal oelek and apple cider vinegar in a small saucepan until combined, about 1–2 minutes. Do not boil. Remove and cool slightly.

If using store-bought toss sauces or dry rubs, portion them into small bowls or hotel pans for quick service. Provide dipping sauces in ramekins.

Toss in Sauce

Place 6–8 fried tenders into a large mixing bowl. Pour ~1/3 to 1/2 cup of chosen Toss N' Sauce over the tenders. Gently toss with tongs until evenly coated. Transfer to a platter and garnish according to sauce (e.g., parsley for garlic parmesan, sesame seeds & scallions for teriyaki).

Apply Dry Rub

For dry rubs, toss warm tenders in a large bowl with 1–2 tbsp of the chosen rub (adjust to taste) until coated. Press rub gently so it adheres. Serve immediately.

Mad Dog & Tatonka Specifics

Mad Dog: toss with the 50/50 BBQ & Buffalo blend for sweet-heat. Tatonka: toss with ranch & buffalo for a creamy, spicy finish (serve extra ranch on the side).

Hot Honey Glaze

Brush or toss tenders lightly with hot honey for a sweet-spicy sticky finish. A little goes a long way—start with 1–2 tbsp per 6 tenders.

Serve each portion with desired dipping sauces: buffalo, honey mustard, verde aioli, blue cheese, ranch, cajun ranch or extra sweet BBQ. Provide napkins — these are hands-on and best eaten hot.

If offering multiple flavors for a table of 4, fry all tenders then divide into bowls and finish each bowl with its selected sauce or rub to maintain consistent crispness. Keep fried tenders on a rack in a warm oven (200°F/95°C) for up to 30 minutes without losing texture.