Chicken Fingers With A Side 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
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
CHICKEN FINGERS WITH A SIDE
This was our Saturday meal. I used only two large chicken breasts and it was more than enough for two adults. The veggies were already in the fridge. Enjoy!
Provided by Juanita Knox @pleaseme
Categories Chicken
Number Of Ingredients 10
Steps:
- cut the chicken into 1/2 inch strips; in a large resealable plastic bag, combine the egg, buttermilk and garlic powder; add chicken. Seal bag and turn to coat; refrigerate for 2 to 4 hours.
- drain and discard marinade. In another large resealable plastic bag; combine the flour, bread crumbs, salt and baking powder; add chicken. Seal bag and toss to coat.
- In an electric skillet, heat oil to 375, or any nice frying skillet or fry daddy. Fry the chicken in batches for 4-5 minutes or until golden brown on both sides. Drain on paper towels.
- In separate skillet using a little butter, stir fry the mushroom, onion and peppers with a little seasoning. Serve with chicken
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5/5 (1)Estimated Reading Time 6 minsCategory Side DishesPublished 2020-05-13
- French Fries. Here’s a classic side dish: French fries! Who doesn’t love them, right? Whether you like them hand-cut, thin and crispy, or even in chip form, this side is sure to be a crowd-pleaser.
- Coleslaw. Another classic you can serve with your chicken tenders is coleslaw. With chicken, I like to serve it with a rich slaw with more mayo. It’s also a great way to have your veggies, especially when the cabbage has a good crunch to compliment the tenderness of the chicken.
- Asparagus Fries. Speaking of veggies, asparagus is one that even the pickiest eaters will enjoy. I like to bake my asparagus fries: just drizzle some olive oil on top and pop in the oven for about 10 minutes.
- Pesto Sauce. I love pesto! This one isn’t exactly a side dish but ever since I had chicken tenders with pesto, I’ve been addicted! I like to make a pesto bruschetta with some tomatoes with my chicken.
- Sweet Potatoes. If you’re looking for a healthier substitute for french fries, why not try sweet potatoes? They’re rich in fiber and Vitamin A; truly a guilt-free and delicious side dish.
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- Glazed Veggies. For something healthy but also a little sinful, you can try glazing some veggies and serving them with your chicken strips. To make the glaze simply cook butter, sugar, and a squeeze of lemon juice together and pour over your vegetables.
- Pasta Salad. I love a good salad, but pasta salad is next level! For chicken, I like to go with a vinaigrette dressing on a mix of cucumber, cherry tomatoes, olives, feta cheese, some chopped parsley, and rotini pasta.
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