Monkeys Chicken Fingers Recipes

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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



Chicken Fingers image

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

1 lb boneless skinless chicken breasts or 1 lb chicken fillet
1/2 cup flour
2 eggs, beaten
2 1/2 cups corn flakes, crushed
2 tablespoons margarine
2 tablespoons canola oil

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



Monkey's Chicken Fingers image

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.

3 lbs chicken tenders
1 cup panko breadcrumbs
1 cup seasoned bread crumbs
1 cup flour, divided
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper, fresh coarse ground
1 teaspoon sea salt (or creole seasoning)
1/2 packet good seasons italian seasoning mix
1 egg
1/2 cup milk
oil

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



Mummy-aki Chicken Fingers image

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.

2 pounds chicken tenders (10 to 12 tenders)
1 cup store-bought teriyaki marinade
Bloody Sweet and Sour Sauce, recipe follows
6 sheets phyllo dough
Nonstick cooking spray
1 cup ketchup
1/2 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons grated ginger

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



Super Easy Chicken Fingers image

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

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

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



Ultimate Chicken Fingers image

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

⅔ cup Original Bisquick® mix
½ cup grated Parmesan cheese
½ teaspoon salt or garlic salt
½ teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

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