Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Servings:
4
Marinated in buttermilk infused with Cap’n Crunch’s Crunch Berries®, these fried chicken fingers are then finished in a crushed Cap'n Crunch® Berries coating for a juicy fried chicken finger with a satisfying crispy coating.
Ingredients
- Chicken Fingers:
How to make it
-
1
Chicken Fingers: In a large bowl, stir together 2 cups Cap’n Crunch’s Crunch Berries® and buttermilk. Let steep for 15 minutes. Stir in salt and pepper. Add chicken tenders and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. Transfer chicken to plate; discard marinade.
-
2
In a food processor, pulse remaining 2 cups Cap’n Crunch’s Crunch Berries® until finely crushed. Transfer to a shallow baking dish.
-
3
Transfer flour to another shallow dish. Whisk eggs in a third shallow dish. Dredge chicken tenders in flour, dip into eggs, and coat well in crushed Cap'n Crunch®. Let stand for 10 minutes to set crust.
-
4
In a large skillet set over medium heat, heat oil. In 2 batches, shallow-fry breaded chicken tenders, turning once, for 8 to 12 minutes or until crust is golden brown, chicken is cooked through. Transfer to paper towel to drain.
-
5
Dipping Sauce: In a small bowl, stir together Sriracha, raspberry jelly, and soy sauce until fully combined.
-
6
Serve chicken fingers with dipping sauce.
Tips & Tricks
- Alternatively, cook chicken fingers in air fryer: Preheat air fryer to 400°F according to manufacturer’s instructions. In batches, arrange breaded chicken tenders in air-fryer basket (do not overfill). Drizzle each batch with 2 tsp oil. Air-fry chicken, turning halfway through the cook time, for 10 to 12 minutes or until chicken is golden brown and cooked through.
Is this recipe fire🔥 or do you have a way to make it better?
Let us know below!
Reviews
© 2025 Frito-Lay® North America, Inc.