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.
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.
OVEN FRIED CHICKEN FINGERS
This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!
Provided by CarolAnn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
- Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
- Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
- Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).
Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4
GUILTLESS OVEN-FRIED CHICKEN FINGERS
Steps:
- Heat the oven to 350 degrees F.
- In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
- Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
- Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
FEIGER'S OVEN-FRIED CHICKEN
This recipe was given to me by a former patient's wife, Mrs. Feiger, many years ago. I was tired of making the same things for dinner and asked for a new idea. It is so simple but so delicious! Many people have asked for the recipe and were surprised at how simple it was. Please follow the directions exactly, because if you don't, the results will not be the same as mine! You can use any chicken parts that you like, but we love to use wings and serve them as an appetizer. Reheated, they taste great the next day, if not better (should you have any left!). Time does not include overnight marinading. Note: For less calories you can remove the skin from chicken parts and use low fat dressing. Also keep in mind that you are discarding a large part of the marinade, so those calories and fats are not consumed.
Provided by Maggie in Florida
Categories Chicken
Time 55m
Yield 48 pieces, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix cranberry sauce, soup mix and dressing together. You can break it up with your cleaned hand;it is much faster and better that way.
- Add chicken wings (or other chicken parts) and mix well together.
- Marinade overnight, mixing the chicken once or twice.
- Turn oven to 400 degrees.
- Spray cookie sheet/s with Pam or similar spray. Place chicken parts on it, making sure they don't touch each other. DO NOT POUR MARINADE OVER CHICKEN! If you do, you will get stewed chicken with a soupy consistency, not oven-fried!
- Bake at 400 degrees for one hour (check chicken after 45 minutes to make sure it doesn't burn. Depending on your oven, it may be ready after 45 minutes).
- Either discard the marinade or use it to make more chicken, but don't use it as is, since raw chicken was in it. You can try and cook it thoroughly, and perhaps use it for some sauce, but this chicken is intended to be eaten without additional sauce, especially the wings. Great finger-lickin' food!
Nutrition Facts : Calories 916.5, Fat 65.8, SaturatedFat 13.1, Cholesterol 151.4, Sodium 1560.5, Carbohydrate 45.1, Fiber 1.3, Sugar 40.8, Protein 37.4
OVEN-FRIED CHICKEN TENDERS AND FRIES
Feel good serving delicious Oven-Fried Chicken Tenders and Fries! Kids and adults will both enjoy our Healthy Living Oven-Fried Chicken Tenders and Fries.
Provided by My Food and Family
Categories Home
Time 37m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
- Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
- Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
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- To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
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- Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
- *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
- OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step
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