Best 2 Breaded Chicken Fingers Recipes

**Crispy, tender, and juicy breaded chicken fingers are a delightful treat that everyone will love. Made with tender chicken strips, coated in a flavorful breadcrumb mixture, and fried to perfection, these chicken fingers are sure to be a hit at any gathering.**

**This article provides two irresistible recipes for breaded chicken fingers. The first recipe offers a classic version with a crispy breadcrumb coating, while the second recipe adds a tangy twist with a lemon-herb breadcrumb mixture. Both recipes are easy to follow and result in delicious, restaurant-quality chicken fingers that can be enjoyed as an appetizer, main course, or snack.**

**Whether you prefer the classic or lemon-herb flavor, these breaded chicken fingers are a versatile dish that can be paired with a variety of dipping sauces, such as ranch, honey mustard, or barbecue sauce. They can also be served with your favorite sides, such as mashed potatoes, French fries, or a crisp salad. With their irresistible taste and customizable options, these breaded chicken fingers are sure to become a family favorite.**

Check out the recipes below so you can choose the best recipe for yourself!

BREADED CHICKEN FINGERS

Breaded Chicken Fingers image

If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.

Provided by JANETFORAUBURN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

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.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Breaded Chicken Fingers, Strips, Tenders... image

This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .

Provided by gailanng

Categories Chicken Breast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups breadcrumbs (Italian or plain)
1 teaspoon garlic powder
1 tablespoon lemon zest, finely grated (increase if desired)
3/4 teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1/2 cup oil, for shallow frying

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.

Nutrition Facts : Calories 1312.5, Fat 69.3, SaturatedFat 10.8, Cholesterol 331.2, Sodium 1702.6, Carbohydrate 98.2, Fiber 5.2, Sugar 4.7, Protein 70.2

Tips:

Use boneless, skinless chicken breasts: This will make it easier to cut the chicken into strips and bread them evenly.
Cut the chicken breasts into 1-inch thick strips: This will ensure that they cook evenly.
Use a variety of breading ingredients: This will give your chicken fingers a more flavorful and crispy coating. Some good options include flour, breadcrumbs, cornmeal, and spices.
Make sure the chicken fingers are completely coated in breading before frying: This will help them to brown evenly and prevent them from sticking to the pan.
Fry the chicken fingers in hot oil: This will help them to cook quickly and evenly.
Serve the chicken fingers with your favorite dipping sauce: Some good options include ketchup, honey mustard, or ranch dressing.

Conclusion:

Breaded chicken fingers are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple tips, you can make sure that your chicken fingers turn out perfectly crispy and flavorful every time. So next time you're looking for a quick and easy meal, give breaded chicken fingers a try.