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Contest-Winning Crispy Chicken Fingers

 Contest-Winning Crispy Chicken Fingers
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
7 ServingsPrep: 20 min. Cook: 5 min./batch


  • 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


  • 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.
  • 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.
Nutritional Facts: 4 ounces cooked chicken equals 341 calories, 16 g fat (2 g saturated fat), 80 mg cholesterol, 485 mg sodium,

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Contest-Winning Crispy Chicken Fingers (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 28 g protein.