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

Contest-Winning Crispy Chicken Fingers Recipe

Read Reviews
5 17 21
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


  • 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 ounce-weight: 341 calories, 16g fat (2g saturated fat), 80mg cholesterol, 485mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 28g 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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Queenlalisa 253471
Reviewed Aug. 31, 2016

"I used Italian bread crumbs and man these were FANTASTIC! Everyone fought over the last one. I let my kids half it."

MarineMom_texas 252522
Reviewed Aug. 11, 2016

"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."

fishrgal 218411
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."

theallens7106 217760
Reviewed Jan. 13, 2015

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

jenjones892 185544
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."

DebMo 172243
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!"

tulip969 101316
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 :)"

ElaineMP 145138
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!"

aza572 183466
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!"

eviestulipsrabbitry 187036
Reviewed Sep. 17, 2011

"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! :)"

Loading Image