Hot Chicken Fingers Food

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

CRISPY CHICKEN FINGERS

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.

SUPER EASY CHICKEN FINGERS

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!

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
• In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
• Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
• Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

EASY CHICKEN FINGER FOODS

Steps:

• Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
• Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
• Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
• Preheat oven to 350 degrees.
• Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
• Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
• Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
• Mix the sauce together and serve with the cups.
• Lightly spoon a dab of the sauce over each cup.
• Enjoy!
• Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
• Once the chicken is mostly cooked through, begin to shred it apart with two forks.
• Add the carrots and spinach, stir together lightly until spinach is wilted.
• Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
• Stir it all together, keeping the heat on medium/low.
• Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
• If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
• Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
• Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
• Remove from pan and let cool.
• creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
• Enjoy!

SUPER MOIST AND TENDER CHICKEN FINGERS

Steps:

• 1. Cut chicken breasts into bite sized strips or nuggets. Place in bowl of water and set aside.
• 2. Pour the bread flour in a bowl and season with salt and pepper. Set aside.
• 3. Pour the bread crumbs in another bowl and set aside.
• 4. In another bowl, beat the egg, 1/2 cup water and half and half together.
• 5. Heat oil in large frying pan over medium heat.
• 6. Take a chicken strip from the water and dip in the seasoned flour, then in the egg mixture, and finally in the bread crumbs, making sure the chicken is fully coated in each step.
• 7. Set the coated chicken aside to dry and repeat step 6 with the remaining pieces.
• 8. As pieces dry, you can begin to fry them until they are well browned on all sides, approximately 2 minutes per side, depending on the size of the piece.

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees.
• In a medium glass or plastic bowl, combine chicken breast and buttermilk.
• Cover and put in refrigerator for 10-15 minutes.
• Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
• After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
• Add olive oil to shallow baking pan.
• Place chicken in pan.
• Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
• Serve with honey mustard dip or light ranch dressing.

CRISPY CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the sour cream, lemon juice and Worcestershire sauce. In another shallow bowl, add croutons. Dip chicken strips in sour cream mixture, then coat with croutons. , Place on a greased baking sheet. Drizzle with butter. Bake at 400° for 20 minutes or until chicken is golden brown and crispy and juices run clear. Serve with dipping sauces.

CHICKEN FINGERS

Steps:

• Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.