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Chicken Fingers Recipe
Chicken Fingers Recipe photo by Taste of Home

Chicken Fingers Recipe

Read Reviews (8)
4.77 8
Publisher Photo
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

Ingredients

  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1-1/2 teaspoons garlic powder
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Oil for frying

Nutritional Facts

Directions

  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

Nutritional Facts

Reviews for Chicken Fingers(8)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 23, 2014

Excellent

MY REVIEW
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!

MY REVIEW
Reviewed Jul. 10, 2012

Delicious!

MY REVIEW
Reviewed Feb. 18, 2012

one of my favorites :o)

MY REVIEW
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.

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