Tasty Chicken Fingers Recipe

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With a crispy exterior, these moist homemade chicken fingers are so simple to put together. “You can prepare them as a snack or meal in 30 minutes, and they’re always a hit,” promises Catherine Starbird of Warrenton, Virginia.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup seasoned bread crumbs
  • 1 envelope ranch salad dressing mix
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup vegetable oil

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a shallow bowl, combine the bread crumbs, salad dressing mix and pepper. In another shallow bowl, beat the eggs. Dip chicken strips in eggs, then coat with crumb mixture. In a large skillet, cook chicken in oil in batches for 10-12 minutes or until juices run clear, turning once. Drain on paper towels. Yield: 6 servings.
Originally published as Chicken Fingers in Quick Cooking November/December 2005, p61

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Reviewed Aug. 5, 2015

"Very good and easy to make. I followed the recipe exactly as written. I wouldn't change a thing. I ate them as is but others dipped them in ranch and bbq sauce. Had never made chicken fingers before but will be again with this easy, tasty recipe."

Reviewed Mar. 21, 2012

"This was delicious served with ranch dressing and barbecue sauce for dipping and potato salad and baked beans on the side."

Reviewed Jan. 23, 2012

"It was quick and easy and very tasteful. Next time so it will have a little kick, I'll add cayene pepper to it."

Reviewed Jun. 27, 2011

"This was easy and tasted good with potato salad and sliced tomatoes. I used panko (Japanese style) breadcrumbs for a bit more crunch. The only thing I will do differently in the future is wipe-out the fry pan between batches and start with some fresh oil. The breadcrumbs in the fry pan soak up too much of the oil if left in, leaving the next batch a bit dry."

Reviewed Oct. 20, 2010

"I don't like trying new recipes without seeing a picture first, but I am so glad that I tried this one. It was quick and easy and it tasted GREAT! I will definitely be making it again!"

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