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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
This recipe is:
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Quick
Nutritional Facts 4 ounces cooked chicken equals 341 calories, 16 g fat (2 g saturated fat), 80 mg cholesterol, 485 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.
Originally published as Crispy Chicken Fingers in Simple & Delicious September/October 2009, p35
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Reviewed on Jun. 05, 2013 by jenjones892
I have officially thrown out all of my other recipes for fried chicken coating. This is the winner and I don't know that I'll ever read another recipe for it. This is so simple and so delicious! I use chicken tenderloin instead of cutting larger pieces into strips. It works perfectly and is a great serving size.
Reviewed on Mar. 23, 2013 by DebMo
These are amazing, easy and quick. I didn't have buttermilk either so made my own by adding lemon juice one time and vinegar the next. Didn't have parmesan cheese so just omitted. I tossed them in Franks Hot Sauce after deep frying. Five stars of yumminess!
Reviewed on Feb. 18, 2013 by tulip969
Excellent recipe, but I couldn't help but tweak it bit. I marinated the chicken in buttermilk overnight, used panko breadcrumbs and added cayenne and black pepper (thanks ElaineMP). I didn't use an electric fryer, but they still turned out great! Thanks Rachel & TOH :)
Reviewed on Feb. 14, 2013 by ElaineMP
This is such a family-friendly recipe, sure to please everyone! To give the chicken fingers a little kick, add a pinch of cayenne and some freshly ground black pepper. For another twist, drizzle in honey and a couple shakes of lemon pepper. Absolutely delicious!
Reviewed on Feb. 14, 2013 by aza572
A good substitute for buttermilk is to put one Tbsp. lemon juice or white vinegar in a cup measure and add a cup of milk. Let it sit for 5-10 minutes and it will thicken up just like buttermilk. I have used this method for cakes which call for buttermilk, which I don't usually have on hand. It works perfectly!
Reviewed on Sep. 17, 2011 by eviestulipsrabbitry
We didnt have buttermilk, So we used skim milk, 3 table spoons of butter and mixed it together, But it was good just needs a few more spices! And ate it with baked potato! :)
Reviewed on May. 05, 2011 by RainbowKnight
LOVE this chicken fingers recipe! The breading is crispy, the taste is delicious and the chicken stays moist. As a mother of boys and having a husband who is a picky eater, this recipe is a MUST in our home!
Reviewed on Apr. 07, 2011 by PACountryGirl
The whole family enjoyed these. I didn't have Parmesan cheese and my bread crumbs were seasoned.
Reviewed on Mar. 09, 2011 by Ab0628
Great recipe. My five-year-old son helped me make them, and my husband and son both loved them. I used milk instead of buttermilk.
Reviewed on Nov. 12, 2010 by debnbrian
These Chicken Fingers are absolutely delicious.
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