- 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.
Reviews for Contest-Winning Crispy Chicken Fingers
Sort By :
"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."
"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!"
"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 :)"
"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!"