Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Chicken fingers are prepared by dipping chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of Schnitzel.]
In the northeastern United States, chicken fingers are often made with an egg batter and have a smooth texture. This particular variety of chicken fingers, in this part of America, are often served in Chinese restaurants as an appetizer or as a main dish.
Elsewhere, the breading mixture for chicken fingers can lack eggs and the texture of the dish itself can often be rather coarse. This version is often served alongside various dipping sauces. The dipping sauces can include: ketchup, blue cheese dressing, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, butter and garlic, plum sauce, curry mayonnaise, or sweet and sour sauce. Chicken fingers of this kind are often served in a basket with French fries, served on a garden salad, or in a sandwich, such as a wrap or on a bun.