Contest-Winning Crispy Chicken Fingers Recipe
Contest-Winning Crispy Chicken Fingers Recipe photo by Taste of Home

Contest-Winning Crispy Chicken Fingers Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 7 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for deep-fat frying

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.

Directions

  1. In a large resealable plastic bag, combine the first six ingredients. In a shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then place in bag; seal and shake to coat.
  2. In an electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Yield: 7 servings.
Originally published as Crispy Chicken Fingers in Simple & Delicious September/October 2009, p35

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.

Reviews for Contest-Winning Crispy Chicken Fingers

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2013

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.

MY REVIEW
Reviewed Mar. 23, 2013

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!

MY REVIEW
Reviewed Feb. 18, 2013

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 :)

MY REVIEW
Reviewed Feb. 14, 2013

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!

MY REVIEW
Reviewed Feb. 14, 2013

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!

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