Contest-Winning Crispy Chicken Fingers Recipe

5 20 24
Contest-Winning Crispy Chicken Fingers Recipe
Contest-Winning Crispy Chicken Fingers Recipe photo by Taste of Home
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Contest-Winning Crispy Chicken Fingers Recipe

Read Reviews
5 20 24
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
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

Ingredients

  • 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

Directions

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 a meat thermometer reads 170°. Drain on paper towels. Yield: 7 servings.
Originally published as Crispy Chicken Fingers in Simple & Delicious September/October 2009, p35

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 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
  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 a meat thermometer reads 170°. Drain on paper towels. Yield: 7 servings.
Originally published as Crispy Chicken Fingers in Simple & Delicious September/October 2009, p35

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Reviews forContest-Winning Crispy Chicken Fingers

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Sapna User ID: 9359843 279207
Reviewed Dec. 13, 2017

"i Like your CONTEST-WINNING CRISPY chicken FINGERS Recipe. i hope In Future You post More Food Recipes Like this. I also blogging on http://www.indianfoodrecipesonline.com/ site."

MY REVIEW
pajamaangel User ID: 1603339 279148
Reviewed Dec. 12, 2017

"Even better than any restaurant! You can add any seasonings you want to these and it will work. I made them gluten free and no one even noticed; they were that good! This is going into the rotation. I used a small deep fryer and cooked them for 5 minutes. Perfect!"

MY REVIEW
Psalm127-3 User ID: 7749892 261934
Reviewed Feb. 28, 2017

"gad these are good"

MY REVIEW
Queenlalisa User ID: 15400 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."

MY REVIEW
MarineMom_texas User ID: 31788 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."

MY REVIEW
fishrgal User ID: 1182152 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."

MY REVIEW
theallens7106 User ID: 6177202 217760
Reviewed Jan. 13, 2015

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

MY REVIEW
jenjones892 User ID: 3931282 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."

MY REVIEW
DebMo User ID: 7194461 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!"

MY REVIEW
tulip969 User ID: 6932609 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 :)"

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