Best 2 Breaded Chicken Fingers Recipes

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Chicken fingers are an all-time favorite dish in cafes and restaurants. It is a perfect snack or appetizer for parties and get-togethers. Eating them can also be a fun bonding activity for families and friends, especially while watching a movie or catching up with each other. Cooking breaded chicken fingers does not have to be difficult and time-consuming. There are many simple and easy-to-follow recipes that you can try at home with ingredients that you can easily find in the local grocery store.

Here are our top 2 tried and tested recipes!

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

BREADED CHICKEN FINGERS, STRIPS, TENDERS...



Breaded Chicken Fingers, Strips, Tenders... image

This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/4 cups breadcrumbs (Italian or plain)
1 teaspoon garlic powder
1 tablespoon lemon zest, finely grated (increase if desired)
3/4 teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1/2 cup oil, for shallow frying

Steps:

  • Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
  • Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

Nutrition Facts : Calories 1312.5, Fat 69.3, SaturatedFat 10.8, Cholesterol 331.2, Sodium 1702.6, Carbohydrate 98.2, Fiber 5.2, Sugar 4.7, Protein 70.2

Tips:

  • Use a meat thermometer to ensure that the chicken fingers are cooked to an internal temperature of 165°F (74°C).
  • To make the chicken fingers extra crispy, double-coat them in the breading mixture.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To save time, you can use store-bought bread crumbs.
  • Serve the chicken fingers with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Breaded chicken fingers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or as a fun appetizer for a party. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a tasty and satisfying meal, give breaded chicken fingers a try.

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