Best Chicken Finger Pasta Recipes

CRISPY CHICKEN FINGERS

Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

ITALIAN CHICKEN FINGERS

Italian Chicken Fingers image

Make delicious finger food Italian style. Chicken is oven-baked and has a crispy, crunchy coating.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 package (14 oz) uncooked chicken breast tenders (not breaded)
1 egg, beaten
1 1/4 cups Original Bisquick™ mix
1 teaspoon Italian seasoning
3 tablespoons butter or margarine, melted
1 cup tomato pasta sauce, heated

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.
In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter.
Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

Nutrition Facts : Calories 430, Carbohydrate 35 g, Cholesterol 135 mg, Fat 3 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 8 g, TransFat 1 1/2 g

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