CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CHICKEN FINGERS REMOULADE
Make and share this Chicken Fingers Remoulade recipe from Food.com.
Provided by cooking_geek
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
- Cover; chill for 30 minutes.
- Meanwhile, preheat over to 425°.
- Spray a large baking sheet with vegetable cooking spray.
- For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
- In a small bowl, beat together eggs, olive oil and water.
- Cut each chicken breast into 1" strips.
- Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
- Dredge chicken in crumb mixture, turning to coat evenly.
- Place chicken fingers on prepared baking sheet.
- Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
- Serve the chicken while hot with the remoulade sauce on the side.
Nutrition Facts : Calories 337.5, Fat 16.7, SaturatedFat 2.8, Cholesterol 94.7, Sodium 482.4, Carbohydrate 27.2, Fiber 1.4, Sugar 3.9, Protein 19.2
CONTEST-WINNING CRISPY CHICKEN FINGERS
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
CHICKEN FINGERS
Make and share this Chicken Fingers recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
- Roll the strips in the cornflakes.
- Set the strips on wax paper until ready to cook.
- At this point the strips can be refrigerated for use the next day.
- In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
- Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
- Repeat with the remaining margarine, oil and chicken fingers.
- *Oven bake method: Preheat oven to 400 F.
- Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1
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- Mix all the ingredients together and store, covered, in the fridge until ready to use. Can be made a day ahead.
- Mix the marinade ingredients in a large non-reactive bowl or plastic container. Add the sliced chicken and toss to coat. Marinate chicken for at least an hour and up to 24 hours, covered, in the fridge. I highly recommend an overnight soak for maximum tenderness.
- In a large shallow bowl combine Panko, sesame seeds and salt. Remove chicken from the fridge and drain the marinade. I recommend pouring the chicken and marinade into a large colander over the sink. Toss chicken around with a large spoon to get the marinade off. It’s fine to leave a light coating of marinade on the chicken. Transfer chicken to a bowl. Place a piece of chicken in the crumb bowl. Toss it in crumbs a few times and press crumbs into it with your fingers. Place coated chicken piece on a plate. Repeat with all the chicken pieces.
- Preheat oven to 450ºF. Oil a large non-stick rimmed baking sheet. Arrange breaded chicken on the sheet so pieces aren’t touching. Turn pieces so they are lightly coated in oil. Alternatively you can spray the tops lightly with cooking oil. Set rack in the top third of your oven, near the heating element. Bake for 12-14 minutes or until the chicken is golden brown and cooked through.
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