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.
LOW CARB KETO CHICKEN TENDERS RECIPE
Low carb keto chicken tenders with pork rinds are crispy on the outside, juicy on the inside. This keto chicken strips recipe has just 1 net carb per 3 strips!
Provided by Maya Krampf
Categories Main Course
Time 23m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease with any fat of your choice.
- Set up two shallow medium bowls: place the mayonnaise in one and in the other stir together the pork rinds, whey protein powder, garlic powder, and paprika.
- Toss the chicken strips in the bowl with the mayonnaise. Take a chicken strip from the bowl and remove any excess mayonnaise. Use the other hand to press the chicken into the breading mixture and scoop more breading over the top, submerging the chicken strip to coat on all sides. Place on the baking sheet. Repeat with the remaining chicken strips.
- Bake for 12-15 minutes, until just barely cooked through.
- Turn on the broiler. Place the chicken strips under the broiler for 1-2 minutes to crisp up more.
Nutrition Facts : Calories 462 kcal, Protein 44 g, Fat 29 g, SaturatedFat 2.1 g, Cholesterol 28.1 mg, Sodium 336.2 mg, Fiber 0.1 g, ServingSize 1 serving
LOWER-CALORIE CREAMY CHICKEN CASSEROLE
This casserole is made with healthier ingredients. It's lower in calories but just as delicious.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
- Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
- Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 30.5 g, Cholesterol 64.3 mg, Fat 7.6 g, Fiber 3 g, Protein 33.6 g, SaturatedFat 2.1 g, Sodium 902.3 mg, Sugar 4.6 g
EASY CHEESY CHICKEN FINGERS, REDUCED FAT
This recipe is a combination of cornflake crumb coated chicken recipes that I have encountered over the years. It is also a spin-off of a family recipe. It is truly delicious. I usually cook in very small portions and I seldom measure, so please use your judgment to adjust the ingredients to your needs.
Provided by R. Oakley
Categories Chicken Breast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken breast strips with half the listed portion of seasoned salt, cayenne and black peppers.
- It is best to let chicken marinate in the refrigerator for at least 45 minutes, but this is optional.
- In a plastic bag, combine cornflakes crumbs, the remaining half portions of seasoned salt, cayenne and black peppers, add the parmesan cheese to this mixture, combine by shaking the plastic bag.
- Rub the chicken strips with the softened margarine to help the crumbs stick.
- Drop the chicken strips into the plastic bag containing the cornflakes mixture, shake until the chicken pieces are coated.
- Place the coated strips in a single layer on foil paper that has been sprayed with cooking spray.
- Lightly spray the chicken strips with a spritz of cooking spray.
- Bake at 375 degrees for 30 minutes or until cooked.
- In the last 5 minutes of cooking, sprinkle the chicken strips with the shredded cheddar cheese.
Nutrition Facts : Calories 134, Fat 2.2, SaturatedFat 1.1, Cholesterol 38.3, Sodium 220, Carbohydrate 9.8, Fiber 0.4, Sugar 1.2, Protein 18.3
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
VANILLA PUDDING (REDUCED FAT)
I like this recipe because it doesn't include any butter and still has a delicious rich taste. It is also easy since it is made on top of the stove. I modified the instructions after the first review to make them more clear. It is important to stir the pudding the whole time it is cooking.
Provided by Chris from Kansas
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a saucepan.
- Combine milk and egg in a bowl.
- Gradually add milk mixture to sugar mixture, stirring constantly.
- Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
- Remove pan from heat; stir in vanilla.
- Serve warm, or place plastic wrap on surface; cool to room temperature.
- Chill thoroughly.
Nutrition Facts : Calories 209.1, Fat 3.9, SaturatedFat 2.1, Cholesterol 57.5, Sodium 155.8, Carbohydrate 37.3, Fiber 0.1, Sugar 32.1, Protein 6.1
SCHMALTZ (RENDERED CHICKEN FAT)
Schmaltz is highly flavorful rendered chicken fat often used in Jewish cooking. It's easy to make and worh the effort as it tastes quite a bit different than butter or other similar fats. Try it in chopped chicken liver (pate). If you are making chicken schmaltz at the same time as the chopped chicken liver, feel free to add the browned onions and cracklings to the liver in place of the sauteed onions.
Provided by TxGriffLover
Categories Chicken
Time 35m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
- Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
- Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.
Nutrition Facts : Calories 4178.4, Fat 453.3, SaturatedFat 135.3, Cholesterol 385.9, Sodium 7.8, Carbohydrate 22.2, Fiber 3.1, Sugar 9.4, Protein 2
CHEESY CHICKEN FINGERS
Make and share this Cheesy Chicken Fingers recipe from Food.com.
Provided by Chef David Marional
Categories Poultry
Time 25m
Yield 12 strips, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breasts into strips @ 1/4 inch wide, then add to yogurt in a zip lock bag or resealable bowl. Refrigerate for at least 1 hour, shaking to mix @ every 20 minutes.
- Place the dry ingredients into a food processor in order and pulse blend until the crackers broken into the size of your choice.
- Bake in a 400 degree oven for @ 5 minutes a side until crispy.
BREADED CHICKEN FINGERS, STRIPS, TENDERS...
This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
- Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
Nutrition Facts : Calories 1312.5, Fat 69.3, SaturatedFat 10.8, Cholesterol 331.2, Sodium 1702.6, Carbohydrate 98.2, Fiber 5.2, Sugar 4.7, Protein 70.2
VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)
I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
- Chill in the fridge for at least 30 minutes but you could do it the night before.
- Serve.
EASY CHEEZ-IT CHICKEN FINGERS
Cchicken fingers coated in crushed Cheez-Its, so yummy! My family loves it. Can use croutons or Keebler butter crackers also.
Provided by Aimsdog
Categories Lunch/Snacks
Time 38m
Yield 8-10 chicken tenders, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
- Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
- Take chicken and dip in milk mixture and then roll in cheeze its.
- Place on another plate and continue until all chicken is coated.
- I love to run each piece through x2 to get extra coating and use the whole mix.
- Place on baking sheet and bake 20-30 minutes depending on size.
- Cool and serve, very yummy with ranch dressing as a dip.
AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
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