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.
CRISPY CHICKEN FINGERS
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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
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.
DOUBLE CHEESE CHICKEN FINGERS
Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
- In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
- In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
- Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.
Nutrition Facts : ServingSize 1 Serving
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.
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HOMEMADE CHICKEN FINGERS - DINNER AT THE ZOO
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5/5 (27)Total Time 50 minsCategory DinnerCalories 375 per serving
- Place the eggs in a medium sized bowl. Place the flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
CHEESY CHICKEN FRITTERS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (509)Calories 326 per servingCategory Lunch, Main Course
- Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
- Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
- Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
- To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
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