Home > Recipes > Chicken Fingers

Chicken Fingers Recipe

With a crispy exterior, these moist homemade chicken fingers are so simple to put together. “You can prepare them as a snack or meal in 30 minutes, and they’re always a hit,” promises Catherine Starbird of Warrenton, Virginia.

This recipe is:

Quick

[X]

Rate Chicken Fingers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Fingers Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1 cup seasoned bread crumbs
1 envelope ranch salad dressing mix
1/4 teaspoon pepper
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup vegetable oil

Directions

In a shallow bowl, combine the bread crumbs, salad dressing mix and pepper. In another shallow bowl, beat the eggs. Dip chicken strips in eggs, then coat with crumb mixture. In a large skillet, cook chicken in oil in batches for 10-12 minutes or until juices run clear, turning once. Drain on paper towels. Yield: 6 servings.

Originally published as Chicken Fingers in Quick Cooking November/December 2005, p61

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Fingers

Chicken Fingers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Mar. 21, 2012 by katlaydee3

This was delicious served with ranch dressing and barbecue sauce for dipping and potato salad and baked beans on the side.

Reviewed on Jan. 23, 2012 by nancymcf

It was quick and easy and very tasteful. Next time so it will have a little kick, I'll add cayene pepper to it.

Reviewed on Jun. 27, 2011 by walkingfit

This was easy and tasted good with potato salad and sliced tomatoes. I used panko (Japanese style) breadcrumbs for a bit more crunch. The only thing I will do differently in the future is wipe-out the fry pan between batches and start with some fresh oil. The breadcrumbs in the fry pan soak up too much of the oil if left in, leaving the next batch a bit dry.

Reviewed on Oct. 20, 2010 by lab7137

I don't like trying new recipes without seeing a picture first, but I am so glad that I tried this one. It was quick and easy and it tasted GREAT! I will definitely be making it again!

Reviewed on Sep. 02, 2010 by lukescowgirl

Thank you i loved it! quick, easy, great!