Pelican Fingers Recipe

Tenderize and brine

If the tenderloins are thick, gently butterfly or pound them to an even thickness (about 1/2 inch). Pat dry with paper towels. Place the 3 chicken tenderloins in a shallow bowl or zip-top bag.

Stir together the buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Pour over the chicken to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. This tenderizes and seasons the meat.

Prepare dry mix

In a wide, shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup breadcrumbs, 1 tsp powdered buttermilk (if using), 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Prepare egg wash

In a second shallow bowl, whisk 2 eggs with 2 tablespoons water until smooth.

Dredge

Working one piece at a time, remove a tenderloin from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, pressing firmly to help it adhere. Dip into the egg wash, then press again into the flour mixture for a double-coated, hand-breaded finish. Place breaded tenders on a wire rack and let rest 5–10 minutes to set the coating. Repeat with remaining tenders.

Heat oil

Pour about 3 cups neutral oil into a heavy, deep skillet or Dutch oven so the oil is 1 to 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown gently within 30–45 seconds.

Fry the tenders

Gently lower the breaded tenderloins into the hot oil, do not crowd the pan (fry in batches if necessary). Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent over-browning.

Drain and rest

Using a slotted spoon or tongs, transfer cooked tenders to a wire rack set over a sheet pan or to paper towels to drain for 2–3 minutes. Sprinkle a light pinch of salt over the hot tenders if desired.

If the menu option includes tossing in sauce, place the cooked tenders in a warmed bowl, add 2–3 tablespoons of your chosen wing sauce, and toss gently to coat. (Charge adjustment per menu.)

Serve 2 or 3 Pelican Fingers per order with house-made ranch and/or honey mustard on the side. Garnish with a lemon wedge and chopped parsley if desired. Offer fries as an add-on.

Leftovers: cool completely, refrigerate in an airtight container up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.