Contest-Winning Crispy Chicken Fingers Recipe
- 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
- 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.
4 ounce-weight: 341 calories, 16g fat (2g saturated fat), 80mg cholesterol, 485mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 28g protein.
Reviews for Contest-Winning Crispy Chicken Fingers
"gad these are good"
"I used Italian bread crumbs and man these were FANTASTIC! Everyone fought over the last one. I let my kids half it."
"I made this recipe tonight and declare it a winner. Definitely five stars. Not only easy but delicious. I highly recommend this recipe.Volunteer Field Editor."
"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."
"My kids loved this recipe. They had seconds which is not usual."
"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."
"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!"
"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!"
"We didnt have buttermilk, So we used skim milk, 3 table spoons of butter and mixed it together, But it was good just needs a few more spices! And ate it with baked potato! :)"
"The whole family enjoyed these. I didn't have Parmesan cheese and my bread crumbs were seasoned."
"Great recipe. My five-year-old son helped me make them, and my husband and son both loved them. I used milk instead of buttermilk."
"These chicken Fingers are absolutely delicious."
"My family loves this recipe. I have even shared this with my mother and her and my father also enjoy these. They are great with ranch dressing."
"My teenage son loves chicken fingers (surprise, surprise!!). He invited some friends over for dinner and asked me to make chicken fingers in my deep fat fryer (as opposed to oven frying them). I looked for a new recipe and decided to try this one. It was a hit with everyone, including me! They were delicious! I actually cooked over 3 pounds of chicken breast tenderloins, and the stated coating ingredients were enough even for that amount of chicken. You do not need to turn the chicken when using a deep fat fryer."
"My daughter is very picky and she loves these! She says they are almost as good as O'Charleys, her favorite resturant."