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.
OVEN CHICKEN FINGERS
Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.
CRISPY OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g
CRISPY OVEN-BAKED CHICKEN FINGERS WITH ZESTY CAESAR DIP
A wholesome crisp coating and a tasty sauce made with the goodness of milk give this dinner favourite a healthy make-over. Serve with plenty of raw veggie sticks on the side.....
Provided by Chef mariajane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Line a baking sheet with foil; butter or spray foil.
- In a shallow dish, combine 1/4 cup of the milk and 1 tablespoons of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch by 1/2 inch strips. Dip each chicken strip first into Milk mixture them into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
- Bake chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.
- Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 minutes or until thick. Remove from heat; stir in lemon juice and Parmesan cheese. Serve chicken with hot Caesar Dip.
- COOKING TIP: Crisp crackers such as Wheat Thins works best. You'll need about 3 cups crackers. Make crumbs in a food processor or place crackers on a resealable plastic bag and crush with a rolling pin.
- FOR THE ADVENTUROUS: Add 1/4 teaspoons cayenne pepper to milk for coating mixture and add 1/2 teaspoons anchovy paste and 1 tablespoons chopped drained capers to sauce with garlic.
Nutrition Facts : Calories 501.7, Fat 23.8, SaturatedFat 8.5, Cholesterol 96.5, Sodium 915, Carbohydrate 36.7, Fiber 4.2, Sugar 0.7, Protein 35.8
CRISPY CHICKEN FINGERS
Steps:
- Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
- Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
- Serve with the mustard sauce.
- In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
CRISPY CHICKEN FINGERS
Make and share this Crispy Chicken Fingers recipe from Food.com.
Provided by macalusobrooks
Categories High Protein
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
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.
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g
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