CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
CRUNCHY HONEY ROASTED CHICKEN FINGERS
Chopped honey-roasted peanuts add extra crunch to these chicken breast fingers! Dive them into just one or both of our sweet n' sassy dipping sauces.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, peanuts and salt in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
- Meanwhile, in separate small bowls, mix Honey Mustard Dipping Sauce and Creamy Honey Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.
Nutrition Facts : Calories 500, Carbohydrate 43 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 30 g, TransFat 1 g
CRUNCHY CEREAL CHICKEN FINGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
- Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
- Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.
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.
CRISPY HONEY DIJON CHICKEN
Just something I came up with as an alternative to chicken fingers with honey dijon dipping sauce. Very easy to make!
Provided by PalatablePastime
Categories Chicken Breast
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Pound chicken breasts until they are thin.
- Stir together mustard, honey, salt and pepper.
- Spread or paint dijon mixture generously on chicken breasts.
- Crush Ritz crackers into fine crumbs.
- Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
- Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.
HONEY CRUNCH CHICKEN
Make and share this Honey Crunch Chicken recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place chicken in baking pan.
- Combine yogurt and mayonnaise. Spread on both sides of chicken using pastry brush.
- Crush cereal in blender or food processor or place in ziploc and crush with rolling pin.
- Sprinkle crushed cereal on top side of chicken.
- Drizzle chicken evenly with honey.
- Baked uncovered for 40-45 minutes.
- Salt and pepper to taste.
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.
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