Chicken Fingers Recipes

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BREADED CHICKEN FINGERS



Breaded Chicken Fingers image

If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 2h30m

Yield 8

Number Of Ingredients 9

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

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.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g

CHICKEN FINGERS



Chicken Fingers image

Make and share this Chicken Fingers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breasts or 1 lb chicken fillet
1/2 cup flour
2 eggs, beaten
2 1/2 cups corn flakes, crushed
2 tablespoons margarine
2 tablespoons canola oil

Steps:

  • Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
  • Roll the strips in the cornflakes.
  • Set the strips on wax paper until ready to cook.
  • At this point the strips can be refrigerated for use the next day.
  • In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
  • Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
  • Repeat with the remaining margarine, oil and chicken fingers.
  • *Oven bake method: Preheat oven to 400 F.
  • Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.

Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1

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

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.

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

BAKED CHICKEN FINGERS



Baked Chicken Fingers image

This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc!

Provided by erinBOberrin

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, sliced into thin strips
1/2 cup low-fat buttermilk
1/2 cup crushed corn flakes (, or cheese crackers)
1/4 cup Italian seasoned breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees.
  • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
  • Cover and put in refrigerator for 10-15 minutes.
  • Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
  • After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
  • Add olive oil to shallow baking pan.
  • Place chicken in pan.
  • Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
  • Serve with honey mustard dip or light ranch dressing.

ULTIMATE CHICKEN FINGERS



Ultimate Chicken Fingers image

Restaurant food made at home! Did you know it could be so easy?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 34m

Yield 4

Number Of Ingredients 7

2/3 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g

OVEN CHICKEN FINGERS



Oven Chicken Fingers image

Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves (5 ounces each)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.

CHICKEN FINGERS



Chicken Fingers image

Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breasts (6 ounces each)
1 egg, lightly beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
Oil for frying
Minced fresh parsley, optional

Steps:

  • Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN FINGERS RECIPE



Chicken Fingers Recipe image

Get our Chicken Fingers Recipe to the table quickly with the help of a SHAKE 'N BAKE coating mix. You don't have to go all the way to your favorite restaurant for delicious chicken fingers. Our Chicken Fingers Recipe only requires two ingredients and half an hour. Isn't that easier than driving?

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 2

1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1 pkt. SHAKE 'N BAKE Chicken Coating Mix

Steps:

  • Heat oven to 400°F.
  • Line 13x9-inch pan with foil; spray with cooking spray.
  • Coat chicken with coating mix as directed on package; place in single layer on bottom of prepared pan.
  • Bake 10 to 15 min. or until chicken is done.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

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Top Asked Questions

How do you make easy Ritz chicken fingers?
These Easy Ritz Chicken Fingers will be your new go-to recipe. Kid-friendly and super easy to make. Remove chicken tenders from package and pat dry. Place crackers in a large Ziploc bag and crush until finely ground. Dip tenders in flour, then egg and then place into the Ziploc bag 2-3 at a time. Seal the bag and shake until well coated.
How do you make fried chicken fingers with flour?
The first step in this recipe is to marinate the chicken in buttermilk. This tenderizes the chicken and helps the seasoned flour stick to the chicken. The chicken fingers get dipped into the flour mixture, then egg, then the flour again to create an extra thick and crispy exterior.
How to cook chicken fingers in the oven?
Directions Step 1 Preheat oven to 325 degrees F (165 degrees C). Advertisement Step 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs Step 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10...
How do you make crispy chicken fingers with potato chips?
Potato-Crusted Chicken Fingers. Crunchy potato chips create a crisp crust when pan-fried in a small amount of canola oil and coated with a mixture of baked potato chips and flour. Don't skip a step in the breading process. The sticky egg and flour mixture makes a paste that helps the potato chips adhere to the chicken.

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