These Juicy and Crispy Chicken Fingers are a delightful treat! Coated with a unique blend of panko breadcrumbs, shredded coconut, and crushed cornflakes, they are perfectly crispy on the outside while remaining juicy and tender on the inside. Paired with a delicious spicy honey mustard sauce. Let us know how you like in the comments!
RECIPE LINK: https://chefjeanpierre.com/chicken-recipes/homemade-chicken-tenders/
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VIDEOS LINKS:
Homemade Mayonnaise: https://youtu.be/rNlxwONka08
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25 Comments
Looks and sounds DELICIOUS! Jack great work with the hot graphic editing! I really hope there is a medic on site to cool Chef JP’s tongue!😂
Would’ve never thought of adding shredded coconut to the breading, but I’m definitely gonna try that! They look delicious!! Always a fantastic recipe.
Snuck in here to steal the sauce
But dont worry
I will replace the harissa with horsereddish and no one will know im just a thief.😁
I always love learning from my favorite chef, Jean Pierre❤ I will try this one and many more 😊
Chef double- and triple-dipping in the sauce is giving a chef's kiss directly into Jack's mouth.
I think I will use this recipe for shrimp too.
You're the best!!!!!!!!
What… No butter….. 😂 It looks amazing though
Everything is always so hot when you eat it that you can't possibly be able to taste it 😋 I don't know how you keep from blistering your poor tongue. You make me laugh. 😂
In the video and in the written recipe it says "make sure each dish is properly seasoned with salt and black pepper. " Why is that? It seems like a lot of salt and pepper to me.
Nice sound effects ⚡⛈. . . at least the smoke detectors didn't go off 😎 . . . great recipe 👍👍 . . .
When you bead – especially a lot of small pieces – you correctly start them in flour.
But it is better in my experience to put the flour in a plastic bag – sort of largish – put salt and pepper in after the flour. Then shake the plastic bag with air in it and mix flour and spices in the flour by shaking the bag. THEN you put in the meat pieces, shake the bag with the flour and meat pieces.
Pluck the meat pieces out with a pincher, shake excess flour off and place them in the egg mess.
Then you throw away the plastic bag with what is left of the flour. Then you don't need to wash Your hands. It is a trick to be used with beef pieces to Boeff Stroganov as well – before you brown the meat.
Favorite part is the expressions after a hot bite lol
They need to shorts of him just reacting to eating his own food. 😂. I love it
Happy Monday Chef!! Will definitely try the recipe. Looks sooooooo good!😊
How do you know when the chicken fingers are DONE, s'il te plait.
These look wonderful! Thanks for another great recipe!😊
Chef JP and I quote” I burned myself again”. If I had a nickel every time he’s said that in the years I’ve known you sir I’d be retired.
everyone say thank you chef !!
That looks so very good! Have you tried Tupelo Honey?
Yummm
1600 likes in one hour…. wow
Looks great. Chef Jean always makes food Next Level!
Was that just egg whites with salt and pepper? Doesn't look like full eggs because it's still translucent.
Ouch too hot but yummy 😋