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
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.
MERRILL'S CHICKEN FINGERS
Adapted from Food52's latest cookbook A New Way to Dinner, which has already being put to great use: I've made the shaved Brussels sprouts salad with anchovy dressing, Tad's roasted potatoes (seriously irresistible), spicy roasted cauliflower, and I have the ricotta gnocchi shaped and ready to be boiled then browned with Brussels sprouts, sage, and pine nuts. I'll keep you posted! Note: The original recipe calls for the traditional flour-egg-breadcrumb assembly, but I've combined the flour and the eggs with a little water - my friend Holly taught me this trick, and I use it often when breading to save time. I've also adjusted the quantities of panko and parmesan to account for using 2 lbs. of chicken thighs, but know that you can't really go wrong here. If you want to follow the recipe exactly, it's here on Food52. Also, if you want to make the chicken fingers ahead of time, you can. Store them in the fridge, then reheat on a baking sheet at 300ºF uncovered until heated through. This book, if you are unfamiliar, is all about preparing ahead - making lots of things over the weekend to use in various meals throughout the week - so it's filled with lots of good information in this regard. One of the suggested uses for these chicken fingers are a sandwich with pickles and a special sauce, which sounds incredibly delicious.
Provided by Alexandra Stafford
Categories Chicken
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Set your oven to 450ºF. Whisk together the eggs, flour and water in a large bowl. Season generously with salt and pepper. Toss the panko and parmesan together in a 9×13-inch or other large vessel. Have ready another sheet pan or large vessel for placing the coated chicken pieces.
- Drop the chicken strips into the bowl with the egg mixture. Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day (maybe longer).
- Coat a rimmed baking sheet with neutral oil (a teaspoon or so). Add the 2 tablespoons of butter. Place the baking sheet in the oven for 3 to 4 minutes or until the butter has finished foaming and just starts to brown. Remove pan from oven, and gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through. Let cool briefly then serve with special sauce: In a small mixing bowl, combine the mayo, mustard, ketchup, and hot sauce to taste
CHICKEN FINGERS
Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.
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