Best Breaded Chicken Fingers Recipes

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees.
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
• Drain on paper towels.

CHEESY-BREADED CHICKEN FINGERS

Steps:

• Melt butter, set aside.
• Combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag.
• Shake well.
• Dip chicken strips in butter and shake in crumbs.
• Place on a greased foil lined baking sheet.
• Bake at 450 for 30 minutes, turning halfway through.

BREADED CHICKEN FINGERS

Steps:

• 1. Adjust the oven rack to the middle position and heat the oven to 200 degrees. Thoroughly dry the breasts with paper towels. Spread the flour and panko in two separate shallow dishes. Lightly beat the eggs, 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a third shallow dish. Working with several pieces of chicken at a time, drop the chicken into the flour and shake the pan to coat them. Shake the excess flour from each piece; then, using tongs, dip the chicken into the egg mixture, turning to coat well and allowing the excess to drip off. Drop the chicken into the panko and press the crumbs lightly onto the chicken. Shake off excess crumbs and place the breaded chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken. 2. Heat the remaining 1 cup oil in a heavy bottomed 12-inch skillet over medium-high heat until it reaches 350 degrees-the oil will shimmer but should not smoke-3 to 4 minutes. Lay half of the chicken gently in the skillet and cook until golden brown and crisp on the first side, about 2 minutes. Using tongs, flip the chicken; continue to cook until the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a clean rimmed baking sheet lined with paper towels and place it in the warm oven. Return the skillet to medium heat and repeat with the remaining chicken. Serve immediately with your favorite sauce (honey mustard is good).