MONKEY'S CHICKEN FINGERS
The Monkey said these were the bestest chicken fingers I have ever made so I had to write the recipe down for the next time. They came out crunchy on the outside and juicy on the inside.
Provided by JPsBarbie
Categories Chicken Thigh & Leg
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough oil in pan to fill about half way. While heating:.
- Mix egg, milk, and Italian dressing mix in a shallow bowl and put aside.
- Mix panko, 1/2 c flour, bread crumbs, onion powder, garlic powder, salt, and pepper in a shallow bowl and put aside.
- Dust chicken with the remaining 1/2 c flour.
- Shaking off extra flour dip chicken first in egg mixture then coat well with panko mixture and set aside.
- When all the chicken is coated fry about 6 or so at a time so as not to crowd the pan. Let cook about 3 minutes on each side or until golden brown and cooked through. Remove from pan and drain on paper towels and serve with favorite dipping sauces or slice and use as a salad topping.
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.
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.
MUMMY-AKI CHICKEN FINGERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position an oven rack on the upper third of the oven and preheat to 425 degrees F.
- Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
- Tear the phyllo into small pieces and place in a shallow dish. Dry off the tenders with a paper towel and dredge in the torn phyllo. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.
- Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes.
HONEY MUSTARD CHICKEN FINGERS
These pick up and go crispy chicken fingers are sure to please the pickiest of eaters.
Provided by Food Network
Time 25m
Yield 5 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
- 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
- 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.
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.
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
CHICKEN FINGERS
Make and share this Chicken Fingers recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
- Roll the strips in the cornflakes.
- Set the strips on wax paper until ready to cook.
- At this point the strips can be refrigerated for use the next day.
- In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
- Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
- Repeat with the remaining margarine, oil and chicken fingers.
- *Oven bake method: Preheat oven to 400 F.
- Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1
ULTIMATE CHICKEN FINGERS
Make it a fun night at home with this easy family-favorite for dinner!
Provided by Bisquick(R)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika 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.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g
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
BAKED CHICKEN FINGERS
This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc!
Provided by erinBOberrin
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
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.
MITZI'S CHICKEN FINGERS
Make and share this Mitzi's Chicken Fingers recipe from Food.com.
Provided by KathyP53
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside,.
- Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" into a 6 quart Dutch oven; heat over medium-high heat until deep fry thermometer reads 325 degrees.
- Working in batches, coat chicken with flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.
Nutrition Facts : Calories 889.1, Fat 40.4, SaturatedFat 8.7, Cholesterol 236.1, Sodium 2120.5, Carbohydrate 84.3, Fiber 3.4, Sugar 21.3, Protein 46.2
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