Chicken Fingers With Garlic Butter Food

GARLIC BUTTER CHICKEN FINGERS

Steps:

• 1. Mix the flour, salt, garlic powder, and pepper together in a large bag. Add the chicken strips and shake well to coat chicken. Add the oil and butter to large skillet. Fry the chicken strips until browned and no longer pink in middle. Remove to serving plate and keep warm
• 2. Add the 4 tbsp of butter to same pan. Saute the garlic for 30 seconds. Add the white wine and let most evaporate. Add the chicken stock and the juice and zest of lemon. bring to boil. Reduce heat add the chicken stock and flour mixture. Heat until thickened.
• 3. Season with salt and pepper. Serve over chicken fingers garnish with herb of choice

CHICKEN FINGERS WITH GARLIC BUTTER

Steps:

• Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2-inch wide.
• Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
• Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.

BUTTERMILK-HONEY FRIED CHICKEN FINGERS

Steps:

• In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
• Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
• Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
• Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

CRISPY CHICKEN FINGERS

Steps:

• In a medium bowl, mix dry ingredients.
• In a medium bowl beat egg and buttermilk.
• Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
• In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.