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.
PARMESAN-CRUSTED CHICKEN FINGERS
These Parmesan-crusted chicken fingers have all the flavour and appeal of the greasy fast-food classic but are baked using an "oven frying" technique that used hardly any oil. Adding Parmesan cheese and tangy Dijon mustard to crunchy Japanese-style breadcrumbs (panko) gives these easy-to-prepare chicken fingers a sophisticated coating the whole family will enjoy. Look for panko breadcrumbs in the Asian section of your market. For even more kid appeal, serve the chicken fingers with a homemade honey mustard sauce, or a sweet-and-sour sauce made from apricot jam, cider vinegar, salt and pepper and a drop of hot sauce.
Provided by Chef mariajane
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
- In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
- Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.
Nutrition Facts : Calories 234.3, Fat 4.3, SaturatedFat 1.7, Cholesterol 71.3, Sodium 370.6, Carbohydrate 13.7, Fiber 1, Sugar 1.4, Protein 33
PARMESAN CHICKEN TENDERS
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Provided by cakeeater567
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Season chicken strips with salt and pepper.
- Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
- Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g
CRISPY PARMESAN CHICKEN
FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast. These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.
Nutrition Facts :
EASY CHICKEN FINGERS WITH PARMESAN
See why kids (and adults) love chicken fingers! Turn to our Easy Chicken Fingers with Parmesan recipe for some chicken fingers the whole family will adore.
Provided by My Food and Family
Categories Chicken
Time 24m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
- Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
- Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.
Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
CRUNCHY PARMESAN CHICKEN FINGERS
If you tend to order crunchy, Parmesan-coated chicken fingers and dipping sauce at a restaurant, you'll be happy to hear how easy they are to make at home!
Provided by My Food and Family
Categories Home
Time 24m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Empty coating mix into shaker bag; add cheese.
- Moisten chicken with water; shake off excess. Add 2 or 3 pieces at a time to bag; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray. Discard bag and any remaining coating mixture.
- Bake chicken 12 to 14 min. or until done. Meanwhile, heat pasta sauce. Serve chicken with sauce.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
CRISPY PARMESAN CHICKEN FINGERS
Replacing breadcrumbs with FRENCH'S® FRENCH FRIED ONIONS is a simple way to bring crunch, crisp and flavor to any recipe.
Provided by LeKitchenQueen
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Crush French Fried Onions in plastic bag with hands or rolling pin.
- Combine mayonnaise and cheese.
- Brush mixture on chicken.
- Dip into onion crumbs, pressing firmly to adhere.
- Place chicken on baking sheet.
- Bake at 400°F for 15 minutes or until no longer pink in center.
Nutrition Facts : Calories 213.6, Fat 9.6, SaturatedFat 2.4, Cholesterol 82, Sodium 331.6, Carbohydrate 3.8, Sugar 1, Protein 26.6
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- Working with one piece of chicken at a time, fully submerge the chicken into the beaten egg. Allow the excess egg to drip off.
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4.8/5 (9)Total Time 30 minsCategory Main CourseCalories 324 per serving
- In a skillet over medium heat, add your bread crumbs and toast for 2-3 minutes, stirring occasionally, until lightly browned. Remove from heat and pour into a shallow bowl (see step 4), and allow to cool for a few minutes.
- Slice your chicken breasts into thin, 1 inch pieces, trimming off excess fat. Pat chicken dry with a paper towel.
- For the next step, you'll need three shallow bowls. In the first bowl, add your flour, half of the salt, half of the pepper, and garlic powder. Stir to combine. In the second bowl, add your eggs and whisk. In the third bowl, add your toasted bread crumbs, parmesan cheese, half of the salt, half of the pepper, and the Italian seasoning. Stir to combine.
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5/5 (31)Total Time 30 minsCategory DinnerCalories 385 per serving
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- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
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