SUPER EASY CHICKEN FINGERS
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
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
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
CRISPY CHICKEN FINGERS
Steps:
- Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
- Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
- Serve with the mustard sauce.
- In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
BAKED CHICKEN NUGGETS
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
- Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
- Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
- Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Nutrition Facts : Calories 359 g, Fat 12 g, Fiber 1 g, Protein 32 g, SaturatedFat 4 g
HOMEMADE CHICKEN NUGGETS
Steps:
- Heat vegetable oil in a large pot.
- Whisk together the flour and spices in a shallow bowl.
- In a separate bowl, whisk the eggs together.
- Coat the chicken first in the flour, then in the eggs and finally in the flour again. For a thicker coating, repeat the breading.
- Fry the chicken nuggets in the oil until golden brown and crisp. Remove with a slotted spoon then drain on kitchen paper before serving.
Nutrition Facts : Calories 293 kcal, Carbohydrate 31 g, Protein 26 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 135 mg, Sodium 712 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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.
CHICKEN NUGGETS/FINGERS
Are you tired of paying top dollar for the frozen chicken nuggets? Try making these! They take a bit of time to make, but if you make a bunch, you can keep them stocked in your freezer.
Provided by StacyW
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix milk and ranch dressing together with wire whisk.
- Cut chicken into nuggets or strips.
- Place chicken pieces into the sauce. Coat well.
- Put bread crumbs and paprika into another bowl or bag.
- Place each piece of chicken into crumb mixture and coat evenly.
- Place chicken on foil covered baking sheet.
- Bake at 375 degrees fro 15-20 min, turning once.
- Remove from oven and cool.
- If freezing, flash freeze until firm. Transfer into freezer bags or rigid containers.
- To serve, place frozen chicken nuggets onto baking sheet and reheat at 400 for 5-10 minutes.
- To make these lower in fat, use skim milk and diet ranch dressing.
Nutrition Facts : Calories 581.6, Fat 30.8, SaturatedFat 7.9, Cholesterol 151.5, Sodium 491.8, Carbohydrate 21, Fiber 1.4, Sugar 2.3, Protein 51.7
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
CHICKEN NUGGETS
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 large or 3 small servings
Number Of Ingredients 8
Steps:
- Wash chicken nuggets; drain on paper towel and dip in sesame seeds.
- Heat oil and brown chicken pieces on both sides.
- Wash snow peas and sprouts.
- Grate ginger and add, with Sherry, soy sauce and peppercorns, to chicken.
- Add peppers and cook for 3 minutes, covered. Add snow peas and cook for 1 minute longer. Add bean sprouts and stir, cooking just long enough to heat through.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 41 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 15 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1655 milligrams, Sugar 24 grams, TransFat 0 grams
CHICKEN FINGERS WITH GARLIC BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2-inch wide.
- Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
- Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 6 grams, Sodium 818 milligrams, Sugar 1 gram, TransFat 0 grams
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