CHICKEN FRIED STEAK FINGERS
Check out this recipe for finger food friendly chicken fried steak fingers from Delish.com!
Categories Chicken Fried Steak Fingers midwestern food chicken fingers party food finger food southern food southern recipe fried appetizer
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- In a shallow bowl, whisk together flour and spices and season with salt and pepper. (Set aside 3 tablespoons for gravy.) In another shallow bowl, whisk together milk and eggs. Season steak generously with salt and pepper. Working in batches, dredge steak thoroughly in flour mixture to coat, then dip in egg mixture. Return steak to flour mixture and dredge once more.
- In a large deep-sided skillet over medium heat, heat 1/2 inch oil until shimmering (about 350°). Using tongs, add steak strips, one by one, and cook, in batches, until completely golden, about 2 minutes per side. Drain on a paper towel-lined plate.
- In a small skillet over medium heat, melt butter. Whisk in reserved flour mixture and cook until golden, 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to low and simmer until gravy is thick. Stir in chives and season with salt and pepper.
- Serve steak "fingers" with gravy for dipping.
RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)
Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, I have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd I strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h4m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into about 3/4-inch strips (or as desired).
- In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
- Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
- Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
- Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
- For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
- Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
- Place the strips into the flour mixture mixture and toss to coat completely.
- Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
- Heat oil in a large heavy skillet to 375 degrees F.
- Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
- Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
- TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.
Nutrition Facts : Calories 1593.1, Fat 149.2, SaturatedFat 22.8, Cholesterol 105.3, Sodium 324.1, Carbohydrate 31.6, Fiber 1.5, Sugar 3.4, Protein 34.3
" CHICKEN FRIED " FISH FINGERS
I know fish is good for you, but I'm one of those people that don't care for the "fishy taste" that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006
Provided by Chef shapeweaver
Categories Orange Roughy
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put fish into a medium sized bowl.
- Cover with buttermilk; chill for at least 2 hours.
- Mix together flour, seasoning salt, and pepper in a large bowl.
- Coat each piece of fish in flour mixture.
- Set aside.
- In remaining buttermilk, add egg, mixing well.
- Coat floured fish in buttermilk/egg mix.
- Repeat step 4.
- Heat oil till hot but not smoking in a large skillet.
- Add fish six pieces at a time. Do not crowd fish.
- Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).
Nutrition Facts : Calories 597.1, Fat 43.6, SaturatedFat 3.6, Cholesterol 122.9, Sodium 544.8, Carbohydrate 26, Fiber 1.1, Sugar 2.4, Protein 24.9
CHICKEN-FRIED FISH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
- Photograph by Christopher Testani
Nutrition Facts : Calories 401, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 207 milligrams, Sodium 659 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 43 grams
FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
FRIED CHICKEN TENDERS
These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!
Provided by Charlotte
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
- One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
- In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Nutrition Facts : Calories 821.4 calories, Carbohydrate 35.2 g, Cholesterol 163.8 mg, Fat 55.2 g, Fiber 1.9 g, Protein 45.2 g, SaturatedFat 9.8 g, Sodium 782.8 mg, Sugar 2 g
CHICKEN FINGERS
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
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.
SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
POSH FISH FINGERS
Steps:
- Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
- Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in a third bowl.
- Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
- Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side. Drain on a paper towel-lined plate.
- Serve fillets with parsley and lemon wedges.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 30.6 g, Cholesterol 199.7 mg, Fat 13.7 g, Fiber 2.8 g, Protein 31.2 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.2 g
OVEN-FRIED CHICKEN FINGERS
Categories Chicken Appetizer Bake Kid-Friendly Quick & Easy Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12 children
Number Of Ingredients 6
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
- Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
- Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
- Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
- Cool chicken in pans on racks to room temperature (crust will firm up as it cools).
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