Are you craving delicious and crispy chicken fingers, also known as Rebecca's Chicken Fingers? Look no further! In this article, we will guide you through the best recipe to create these delectable treats. Whether you prefer a classic breadcrumb coating or a flavorful blend of spices, we have gathered the most tantalizing recipes that will satisfy your taste buds. Get ready to enjoy juicy and tender chicken fingers that are sure to become a family favorite.
Here are our top 8 tried and tested recipes!
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
CRUNCHY CEREAL CHICKEN FINGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
- Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
- Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
CONTEST-WINNING CRISPY CHICKEN FINGERS
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
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.
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
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
REBECCA'S CHICKEN FINGERS
A friend graciously shared this recipe with me over 25 years ago, and it's probably my most requested dish. It 'travels' beautifully, so it's perfect for potlucks, tailgate parties, or that long drive to the beach. It's fairly time-consuming, but I hope you will agree that the results make it worthwhile. My apologies that some of the measurements are guesstimates, since this is a recipe that's very difficult to 'quantify'. Once you get into it, though, it's not difficult at all to figure out how much you need of any particular ingredient.
Provided by highcotton
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken with cold water; pat dry with paper towels.
- Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
- Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
- Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
- Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
- Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
- Cover with plastic wrap and refrigerate overnight.
- When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
- Heat to 375 degrees.
- While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
- Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
- Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
- Sprinkle generously with McCormick's Season-All immediately!
- Serve hot or at room temperature.
- You can make a dipping sauce, but I never do because this one can stand on its' own!
- NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).
Rebecca's Recipe: A Delectable Culinary Journey
Rebecca's culinary creations, a symphony of flavors and textures, captivate the taste buds and transport you to a realm of culinary bliss. Her carefully curated collection of mouthwatering offerings, imbued with love and passion, caters to a discerning palate, leaving you craving for more.
Rebecca's Culinary Brilliance: A Symphony of Flavors
- Savor the Succulence: Indulge in the succulent Garlic Herb Roasted Whole Chicken, where aromatic herbs and succulent garlic infuse every succulent bite with a harmonious medley of flavors.
- Delight in the Italian Rhapsody: Embark on a culinary journey to the heart of Italy with the Italian Herb Roasted Whole Chicken, where vibrant herbs, succulent tomatoes, and tangy lemon fuse together in a delectable dance.
- Experience the Fusion Masterpieces: Tingle your taste buds with the delectable Roasted Whole Chicken with Chimichurri Sauce, a harmonious symphony where the vibrant and tangy chimichurri sauce complements the succulent chicken perfectly.
- Savor the Simplicity: Relish in the simplicity, yet delectable, Honey Garlic Roasted Whole Chicken, where the golden-crisp skin glazed in a luscious combination of sweet honey and aromatic garlic leaves you craving for more.
- Relish the Citrus Symphony: Quench your thirst with the refreshing Citrus Herb Roasted Whole Chicken, where zesty citrus, fragrant herbs, and juicy oranges unite to create a symphony of flavors.
A Culinary Odyssey: Embark on a Journey of Flavors
Rebecca's culinary repertoire offers a delectable culinary journey, enticing you with every morsel. Each recipe is a testament to her mastery, where she deftly weaves together ordinary ingredients into an orchestra of flavors. From the succulent Roasted Whole Chicken with Garlic and Herbs to the zesty Citrus Herb Roasted Chicken, Rebecca's creations leave a lingering taste of culinary brilliance.
Her attention to detail is apparent in every dish, whether it's the perfectly golden-crisp skin of the Baked Whole Chicken with Lemon and Garlic or the aromatic herbs that dance atop the Italian Herb Roasted Whole Chicken. Each recipe is a testament to her passion for creating memorable and delectable dishes that will leave you craving for more.
So embark on this culinary odyssey, savor the delectable flavore, and allow Rebecca's culinary creations to transport you to a realm of gastronomic delight. Immerse yourself in the harmonious symphony of flavors and textures, and indulge in a truly memorable culinary experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love