Best 9 Double Cheese Chicken Fingers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Double cheese chicken fingers are a tasty and easy-to-make dish that can be enjoyed by people of all ages. Made with tender chicken strips coated in a crispy breading and filled with a gooey cheese center, these chicken fingers are sure to be a hit at your next party or gathering. With just a few simple ingredients and a bit of time, you can create a delicious and satisfying meal that the whole family will love. So, gather your ingredients and get ready to indulge in the cheesy goodness of double cheese chicken fingers!

Let's cook with our recipes!

DOUBLE CHEESE CHICKEN FINGERS



Double Cheese Chicken Fingers image

Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 9

1/3 cup Original Bisquick™ mix
1/3 cup whole wheat seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crushed cheese crackers
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/3 cup egg whites (from 3 eggs)
2 lb chicken tenders
3 tablespoons butter or margarine, melted

Steps:

  • Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
  • In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
  • In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
  • Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

Nutrition Facts : ServingSize 1 Serving

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES



Easy Chicken Fingers with Two Dipping Sauces image

Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 11

1/2 cup low-fat buttermilk
2 teaspoons honey
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
2/3 cup plain dried breadcrumbs
3 tablespoons vegetable oil, plus more for rack
Coarse salt
3 tablespoons apricot jam
7 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup crumbled blue cheese
1 scallion, thinly sliced

Steps:

  • In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.
  • Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.
  • Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.
  • Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.

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

DOUBLE DIPPED CHICKEN FINGERS



Double Dipped Chicken Fingers image

This recipe was found in a Cooking with Paula Deen Magazine, but I changed it up just a bit and scaled it down to feed only two. This is a deliciously flavored fried chicken and a real crowd pleaser! --NOTE-- Cooking time includes 30 minute refrigeration time.

Provided by Kim D.

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

6 -8 boneless skinless chicken tenders
2 cups water
1 tablespoon salt
2 cups all-purpose flour
2 teaspoons seasoning salt (I use Penzey's Spicy 4/S Special Seasoned Sea Salt)
2 eggs
2 cups peanut oil

Steps:

  • Place chicken tenders in a medium-sized bowl.
  • Add water and salt; stir.
  • Cover and place in the refrigerator for at least 30 minutes.
  • Place flour and seasoned salt in a shallow bowl.
  • In another shallow bowl, whisk together eggs.
  • Drain chicken from salt water.
  • Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
  • Place on floured baking sheet.
  • Pour peanut oil in a large heavy skillet and heat over medium-high heat.
  • Dip the chicken again in the egg, then again dredge in flour.
  • When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
  • Cook tenders, turning occasionally to get both sides golden brown.
  • Drain on paper towels before serving.

DOUBLE-CHEESE CHICKEN BAKE



Double-Cheese Chicken Bake image

Easy, baked chicken has a crisp crust, topped with a cream cheese-tomato sauce and Italiano Light Shredded Cheese. You'll have a delicious dinner in just 40 minutes.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 40m

Yield 4

Number Of Ingredients 6

1 (2.75 ounce) packet SHAKE 'N BAKE Extra Crispy Original Coating Mix
1 teaspoon dried oregano leaves
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 cup canned tomato sauce
⅓ cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
1 ⅓ cups KRAFT 4 Cheese Italiano Light Shredded Cheese

Steps:

  • Heat oven to 400 degrees F (200 degrees C).
  • Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.
  • Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
  • Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 19.3 g, Cholesterol 91.4 mg, Fat 12.5 g, Fiber 1 g, Protein 33.7 g, SaturatedFat 6.9 g, Sodium 1002 mg, Sugar 2.5 g

CHEESY-BREADED CHICKEN FINGERS



Cheesy-Breaded Chicken Fingers image

Make and share this Cheesy-Breaded Chicken Fingers recipe from Food.com.

Provided by Graybert

Categories     Chicken

Time 40m

Yield 16 fingers

Number Of Ingredients 7

4 chicken breasts, cut into strips
3/4 cup fine breadcrumbs
3/4 teaspoon salt
1/4 teaspoon thyme
1/2 cup butter
1/4 cup grated parmesan cheese
1/4 teaspoon basil

Steps:

  • Melt butter, set aside.
  • Combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag.
  • Shake well.
  • Dip chicken strips in butter and shake in crumbs.
  • Place on a greased foil lined baking sheet.
  • Bake at 450 for 30 minutes, turning halfway through.

Nutrition Facts : Calories 139.9, Fat 9.8, SaturatedFat 4.9, Cholesterol 39.8, Sodium 233.7, Carbohydrate 3.7, Fiber 0.2, Sugar 0.3, Protein 8.9

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.

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

DOUBLE-CHEESE WHEEL



Double-Cheese Wheel image

A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 3h15m

Yield 24

Number Of Ingredients 6

1 whole firm round Chihuahua or Monterey Jack cheese (1 pound)
1 package (3 ounces) cream cheese, softened
1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained
1/4 cup pine nuts, toasted
1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Crackers, if desired

Steps:

  • Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
  • Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
  • Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed.
  • Pack mixture into cheese shell.
  • Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
  • Cut into thin wedges. Serve with crackers.

Nutrition Facts : Calories 95, Carbohydrate 1 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg

Tips:

  • To ensure crispy chicken fingers, make sure the oil is hot enough before frying. The ideal temperature is between 350°F (175°C) and 375°F (190°C).
  • To achieve a golden brown crust, coat the chicken fingers in a mixture of flour, cornstarch, paprika, garlic powder, salt, and pepper before frying. This coating will help the chicken fingers retain their moisture and flavor during frying.
  • For a cheesier filling, use a combination of mozzarella and cheddar cheese. You can also add other cheeses, such as Parmesan or pepper jack, to taste.
  • To prevent the cheese from leaking out during frying, make sure to seal the chicken fingers tightly before coating and frying them.
  • Serve the chicken fingers with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Double cheese chicken fingers are a delicious and easy-to-make appetizer or main course. With a crispy coating and a gooey cheese filling, they're sure to be a hit with everyone. So next time you're looking for a quick and tasty meal, give double cheese chicken fingers a try. You won't be disappointed!

Related Topics