Breaded Chicken Fingers Recipes

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.

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!

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
• Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
• With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
• Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
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Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place flour in a shallow bowl. In another shallow bowl, whisk milk and egg. Coat chicken in flour, then dip in egg mixture. Place in bag; seal and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken is no longer pink. Drain on paper towels.

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees.
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
• Drain on paper towels.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
• Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!

Steps:

• Melt butter, set aside.
• Combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag.
• Shake well.
• Dip chicken strips in butter and shake in crumbs.
• Place on a greased foil lined baking sheet.
• Bake at 450 for 30 minutes, turning halfway through.

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

Steps:

• Preheat the oven to 475? F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
• In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
• Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
• Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.

Steps:

• Rinse & pat chicken dry (with paper towel). Preheat oven to 400F and, using Becel spray, lightly grease cookie sheet. Cut each chicken breast into 5 strip's and set aside on plate/cutting board.
• In a food processor pulse bran flakes until partly crumbled, then add parm and seasonings. Grind the mix until it resembles fine bread crumbs. (fyi: you can add more or less seasonings depending on your preference!).
• Dump crumb mix into the Zippy bag and set aside. In a bowl lightly beat together the egg whites and milk, just until blended (should not get to frothy stage).
• Next, dunk all chicken pieces into egg/milk bath then drop into bag of crumbs. Seal the bag tight and shake, shake, shake till the chicken pieces are coated in crumb mix. Arrange on cookie sheet and bake in oven 10 min's, flip pieces and bake another 5-8 min's.
• Serve with fav. dipping sauce or eat "as is" -- Enjoy!