Finger Lickin Good Breaded Chicken Recipes

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BREADED CHICKEN FINGERS

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



Breaded Chicken Fingers image

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

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

FINGER-LICKING CHICKEN MARINADE

A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.

Provided by echo echo

Categories     Chicken

Time 3m

Yield 2 cups

Number Of Ingredients 9



Finger-Licking Chicken Marinade image

Steps:

  • Whisk together all ingredients in a small bowl.
  • Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

FINGER LICKIN' GOOD BREADED CHICKEN

This is an inspired compilation of several recipes from Zaar and will make your house smell amazing; everyone will ask what's cooking and it will taste even better.

Provided by scancan

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Finger Lickin' Good Breaded Chicken image

Steps:

  • Process onion and garlic in food processor until finely grated. Strain juices and put liquid in a bowl (discard the rest).
  • Add juice of one lemon.
  • Add honey mustard.
  • Mix together and put chicken strips in bowl coating well.
  • Marinate several hours or overnight.
  • Heat up oil in frying pan and when nice and hot put chicken that has been breaded with eggs, breadcrumbs, and seasonings in to fry. Immediately lower flame to medium-low and when nicely browned turn over and fry other side.
  • Enjoy!

Nutrition Facts : Calories 201.5, Fat 4.8, SaturatedFat 1.3, Cholesterol 93, Sodium 345.4, Carbohydrate 30.9, Fiber 2.3, Sugar 4.3, Protein 8.4

6 chicken cutlets, pounded thin and cut into strips
1 onion
3 garlic cloves
1 lemon
2 tablespoons honey mustard
2 cups breadcrumbs (may need more)
3 eggs
2/3 ounce dried italian seasoning mix (such as Good Seasons packet)
1/2 teaspoon garlic powder
salt

FINGER LICKIN' GOOD CHICKEN MARINADE

I got the recipe for this incredibly tasty marinade from a neighbor at a cookout 17 years ago. I haven't found a better marinade for my chicken since then! I use it in baking chicken, but I mostly use it to grill chicken sandwiches, topped with Muenster cheese on a grilled Kaiser roll. Yummy!

Provided by SuzieQ in Fairfax

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Finger Lickin' Good Chicken Marinade image

Steps:

  • Place chicken in marinade (overnight if possible, turning once).

1/2 cup soy sauce
1/2 cup water
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon brown sugar
2 tablespoons salad oil
1/4 teaspoon hot sauce (if you like it with a little kick)
1 garlic clove, minced
1/4 teaspoon ground pepper

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN

This is another favorite of mine from an old Richard Simmons cookbook. It is full of fiber, low in fat and calories, tangy, crispy, chewy, MMmmmmm.

Provided by hollygollygee

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Finger Lickin' Good Mustard (Oven) Fried Chicken image

Steps:

  • Preheat oven to 350 degrees F.
  • Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
  • In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
  • Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
  • Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
3 large garlic cloves, finely minced
1 1/2 teaspoons minced fresh rosemary
1 pinch ground black pepper
6 chicken thighs
3 cups plain bran flakes
6 tablespoons parmesan cheese

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