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Chicken Fingers

 Chicken Fingers
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
6 ServingsPrep: 15 min. + marinating Cook: 20 min.


  • 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


  • 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.
  • 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.
  • 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.