ITALIAN CHICKEN FINGERS
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
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
CRUNCHY PARMESAN CHICKEN TENDERS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
CEREAL CRUSTED CHICKEN FINGERS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
- Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!
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 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
BREADED CHICKEN FINGERS
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
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
OVEN CHICKEN FINGERS
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
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
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
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
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
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