LEE'S CHICKEN FINGERS
Kiddos are going to go crazy for these homemade chicken fingers. The mix of herbs and spices is subtle but super flavorful. The ginger ale in the tempura batter gives these chicken fingers a slightly sweet taste. You'll never buy frozen chicken fingers again.
Provided by Stephen Lee Parker
Categories Chicken
Time 20m
Number Of Ingredients 19
Steps:
- 1. Start preheating oil to 400.
- 2. Mix dry coating in a Ziploc bag. Add tenders and shake to coat.
- 3. Make tempura batter by whisking all ingredients together until just mixed (don't worry about lumps and it works best if everything is very cold).
- 4. Prepare a pie pan or plate with bread crumbs.
- 5. Once oil is at temperature, in small batches (2-3 tenders), dip in tempura batter, drain, coat with bread crumbs.
- 6. Then deep fry for approximately 3 minutes or until done.
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.
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
CEREAL CRUSTED CHICKEN FINGERS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
- Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!
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.
CRISPY CHICKEN FINGERS
Steps:
- Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
- Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
- Serve with the mustard sauce.
- In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
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.
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.
ULTIMATE CHICKEN FINGERS
Make it a fun night at home with this easy family-favorite for dinner!
Provided by Bisquick(R)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g
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