Parmesan Chicken Fingers Recipes

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.

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.

Steps:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

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.

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

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.

Steps:

• Mix all dry ingredients together.
• Dip chicken in butter, then into dry mix.
• Bake on greased pan, uncovered, at 400º for 20 minutes.
• Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .

Steps:

• Heat oven to 450°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.