Chicken Fingers Recipe
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Chicken Fingers Recipe

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4.5 13 25
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Almost everyone in my family requests this golden breaded chicken 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
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1-1/2 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Oil for frying

Nutritional Facts

6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 42g protein.


  1. Cut the chicken into 1/2-in. strips; In a large resealable plastic bag, combine the egg, buttermilk and garlic powder; add chicken. Seal bag and turn to coat.; refrigerate for 2-4 hours.
  2. Drain and discard marinade. In another large resealable plastic bag, combine the flour, bread crumbs, salt and baking powder; add chicken. Seal bag and toss to coat.
  3. In an electric skillet, heat oil to 375°. Fry the chicken in batches for 4-5 minutes or until golden brown on both sides. Drain on paper towels. Yield: 6 servings.
Originally published as Chicken Fingers in Quick Cooking July/August 1998, p7

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justmbeth User ID: 1196484 217946
Reviewed Jan. 15, 2015

"These were good. Made as written Would do again without any adjustments. Made them as part of appetizer night and their were no leftovers."

madella User ID: 7910065 82046
Reviewed Jul. 29, 2014

"just finished making them. not good at all. very bland breading was falling off. i gave it 1 star cause i was required to do it!"

MY REVIEW User ID: 92755 23917
Reviewed May. 11, 2014

"Our whole family raved over this recipe. I will make it again!"

jeanemed User ID: 1512060 28922
Reviewed Jan. 23, 2014 Edited Jul. 4, 2014

"Excellent! My family enjoys this recipe. Sometimes, in place of the bread crumbs I will use crushed saltines, or I'll use regular bread crumbs but add 1tsp garlic powder, 1/2 tsp. Basil, one half teaspoon smoked paprika, 1/8 teaspoon pepper. Anyway you make it, it's fantastic."

PruneyHaze User ID: 7092196 47868
Reviewed Jan. 17, 2013

"This was great! I made it with gluten-free bread crumbs and gluten-free flour. My family loved it, and my daughter who has issues with gluten was thrilled!"

pastapessagno User ID: 3395215 53005
Reviewed Jul. 10, 2012


beloit3 User ID: 4103799 54244
Reviewed Feb. 18, 2012

"one of my favorites :o)"

lsschmidt User ID: 1842627 54026
Reviewed Feb. 12, 2012

"These chicken fingers have been a favorite of our family for years. I was a lunchroom director and increased this reciepe to make enough for 200 so we could serve them at school. We baked them for effeciency sake and they were great. No preservatives and really good."

okejgmom User ID: 969167 47867
Reviewed Jan. 10, 2012 Edited Jan. 29, 2015

"These are the best, whenever I make them I have to make a double batch my family can never get enough. serve them with ranch dip and savory biscuit bites (recipe on this web site). Yummy!

(edit to my review)
I use Italian bread crumbs instead of plain, adds a little extra kick. Make sure your cooking oil is nice and hot and stays hot while you are cooking large batches to keep breading from falling off."

RNMOM502 User ID: 1038662 23916
Reviewed Oct. 6, 2011

"Made multiple times over the years. Meat is very tender from the buttermilk. I added pepper."

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