Skip the takeout counter — these fried sweet and crunchy chicken fingers taste just like the real deal!

There is a takeout place here in Lakewood that undisputedly makes the best chicken tenders out there. People come to town and it’s the first stop they make. When I go visit my brother out-of-town for Shabbos, he not-so-subtly asks me to bring him a tub of that famous chicken.

Over the years, many recipes have made the rounds, claiming to be “the” actual famous chicken recipe, but it’s never been confirmed. I myself have played around with different ingredients, attempting to recreate the famous recipe, and this is the closest I have come. Since it’s a patchke, usually I feel it’s easier to just order a platter directly from the source, but for Purim, I make it as a special treat for the seudah.

In truth, I hate frying and usually avoid it at all costs. I really only fry twice a year: I make my crispy latkes for Chanukah and this chicken for Purim. I hate the mess it makes; I hate the smell that lingers in my kitchen. I make schnitzel on a weekly basis, but it’s always baked. If I am making fish patties, they’re also in the oven… But this chicken is special. It’s worth the mess, the oil splatters, the standing over the stove. I did try making it in the oven once, but the Frosted Flakes did not crisp up and the result was soggy, rubbery chicken.

Making these sweet and crunchy chicken fingers is a process, don’t get me wrong, but it’s worth it.

A few things to note:

I like to lightly crush the cereal. I find it adheres to the chicken better that way.
Some cereal will fall off into the oil. This is normal, but keep a slotted spoon handy to remove any loose cereal pieces from the oil or they will start burning.
When rolling the chicken in the cereal, press the chicken into it to help the coating stick better.
You can make this either in bigger schnitzel pieces or small “chicken fingers.” I do either, depending on the occasion.
If you are making this in advance, it doesn’t freeze very well, but it will last 2-3 days in the fridge. When rewarming, lay chicken pieces in a single layer on a cookie sheet. Cover lightly and warm just until heated through so they don’t dry out.

Sweet and Crunchy Chicken Fingers

Skip the takeout counter — these sweet Frosted Flake chicken tenders taste just like the real deal!

Print Recipe

Ingredients

1 egg
¼ cup mayonnaise
2 Tbsp orange juice
1 Tbsp soy sauce
2 lbs. chicken cutlets, cut into pieces
1 13-oz. box Frosted Flakes, lightly crushed
Oil, for frying

Instructions

In a large bowl or Ziploc bag, combine egg, mayonnaise, orange juice and soy sauce. Add chicken pieces and marinate for 20-30 minutes.
Place crushed cereal in a large bowl and dip chicken pieces into it, making sure to cover both sides. Lay coated chicken pieces on a cookie sheet or a piece of parchment paper spread on the counter.
Heat a large frying pan with oil over medium flame. Fry chicken in batches, flipping halfway through, until cooked through.
Serve with mustard mayo (¾ cup mayonnaise mixed with 2 tablespoons of your favorite mustard).