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

Contest-Winning Crispy Chicken Fingers Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:7 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 7 servings


  • 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 large 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.


  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

Reviews for Contest-Winning Crispy Chicken Fingers

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Reviewed Jan. 20, 2015

"These were so easy to make and so delicious! I made them exactly as written and I wouldn't change a thing. This was only my second time of deep frying anything, and I will continue to do it from now on, as long as Taste of Home keeps giving us such good recipes."

Reviewed Jan. 13, 2015

"My kids loved this recipe. They had seconds which is not usual."

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."

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!"

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 :)"

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