Best 8 Fingers Fried Chicken Recipes

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**Crispy, flavorful, juicy, and addictive - these fried chicken fingers are the ultimate comfort food that will satisfy your cravings.** Made with tender chicken marinated in a blend of herbs and spices, then coated in a crispy batter and fried to golden perfection, these chicken fingers are sure to be a hit with the whole family. Serve them with your favorite dipping sauce for a complete meal that everyone will love.

**This recipe includes three delicious variations to tantalize your taste buds:**

* **Classic Fried Chicken Fingers:** Experience the timeless flavor of classic fried chicken fingers, made with a simple yet flavorful batter that delivers a crispy exterior and juicy interior.

* **Buffalo Fried Chicken Fingers:** Get ready for a spicy kick with these buffalo fried chicken fingers, coated in a fiery buffalo sauce that packs a punch.

* **Honey Garlic Fried Chicken Fingers:** Indulge in the sweet and savory goodness of these honey garlic fried chicken fingers, glazed with a sticky and aromatic honey garlic sauce.

Whichever variation you choose, these fried chicken fingers are sure to become a regular in your weekly meal rotation.

Here are our top 8 tried and tested recipes!

FRIED CHICKEN FINGERS (TENDERS)



Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

  • Heat oil in frying pan.
  • In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
  • In a separate shallow dish, "scramble" the eggs with the milk.
  • Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
  • Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

BUTTERMILK FRIED CHICKEN FINGERS



Buttermilk Fried Chicken Fingers image

Provided by Food Network

Categories     main-dish

Time 4h30m

Number Of Ingredients 5

6 boneless skinless chicken breasts
Buttermilk
Flour, for dredging
Salt and pepper
Vegetable oil

Steps:

  • Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
  • Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
  • Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

CHICKEN-FRIED STEAK FINGERS



Chicken-Fried Steak Fingers image

Christmas simply wouldn't be complete without these finger licking good steak snacks. Two weeks before the holidays, I make and freeze a double batch to fry up for Christmas Eve supper or set out with dipping sauce and frilled party picks.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield About 4 dozen.

Number Of Ingredients 8

2 eggs
3 tablespoons milk
2 cups seasoned bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 pounds), thinly slices
Vegetable oil for frying
Barbecue sauce or ranch salad dressing

Steps:

  • In a shallow bowl, beat eggs and milk. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip steak strips into egg mixture, then roll in crumbs., In skillet, heat 2 tablespoons of oil. Fry strips, a few at a time, for 1-2 minutes on each side or until golden brown. Add oil as needed. Drain on paper towels. Serve with barbecue sauce or ranch dressing.

Nutrition Facts :

BUTTERMILK FRIED CHICKEN FINGERS



Buttermilk Fried Chicken Fingers image

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours before they a’re cooked.

Provided by Daniel Humm

Categories     Chicken     Thyme     Buttermilk     Paprika

Yield Serves 4

Number Of Ingredients 22

For the buttermilk marinade:
3 1/2 cups buttermilk
3 1/2 cups whole milk
1 small Spanish onion, cut into 1/2-inch thick slices
2 medium jalapeños, sliced
1 tablespoon kosher salt
1 tablespoon Tabasco pepper sauce
2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips
For the seasoned flour:
3 1/2 cups all-purpose flour
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon dried thyme
2 teaspoons ground sage
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon coarse ground black pepper
Canola oil, for frying
Homemade or store bought ranch dressing, for serving
Special Equipment:
deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Steps:

  • In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
  • Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
  • In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
  • Serve chicken fingers with ranch dressing, if desired.

CHICKEN FRIED STEAK FINGERS RECIPE - (4.4/5)



Chicken Fried Steak Fingers Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 18

Creole Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Creole mustard (or you can use any whole grain mustard)
1 tablespoon honey
1/8 teaspoon cayenne pepper
Steak Fingers
1 1/2 pounds cube steak
salt and pepper
1/2 cup flour
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon Worcestershire sauce
1/2 cup flour
1/2 sleeve Saltine crackers, finely crushed
2 teaspoons Cajun seasoning
1/2 teaspoon black pepper
Vegetable oil

Steps:

  • 1.Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed. 2.Cut cube steak into 1-inch fingers, Season lightly with salt and pepper. 3.Place ½ cup flour on a plate. 4.Whisk together eggs, milk, and Worcestershire sauce in a medium bowl. 5.On another plate, combine ½ cup flour, saltine crumbs, Cajun seasoning and pepper. 6.Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees. 7.Dredge steak pieces in flour, shaking off excess. 8.Dip in egg mixture and then coat with flour/saltine mixture. 9.Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes). 10.Place on wire rack to drain.

CHIPOTLE AND BUTTERMILK FRIED CHICKEN FINGERS



Chipotle and Buttermilk Fried Chicken Fingers image

These spicy and crispy tenders are delectable as a one-meal dish served over a bed of salad greens. Otherwise, make a dipping sauce. There's more sauces on food.com than you can stand.

Provided by gailanng

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

vegetable oil (for frying)
1 1/2 lbs chicken tenderloins, trimmed of tendons
1/2 cup buttermilk
1/4 cup Frank's red hot sauce
3/4 cup self-rising flour
1/2-1 teaspoon ground dried chipotle powder
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Steps:

  • In a large, heavy pot, heat oil to 350 degrees.
  • In a shallow dish, whisk together buttermilk and hot sauce.
  • In a separate shallow dish, combine self-rising flour, chipotle chili powder, salt and pepper. Stir to combine.
  • Dip chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.
  • Drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.

DOUBLE COATED FRIED CHICKEN FINGERS



DOUBLE COATED FRIED CHICKEN FINGERS image

Categories     Chicken     Fry     Quick & Easy

Number Of Ingredients 12

2 lbs chicken cutlets
16oz buttermilk
32oz peanut oil
4cups All purpose flour(throw out remaining)
For flour mix:
4 tablespoons garlic powder
6 tablespoons onion powder
3 tablespoons kosher salt
2 tablespoons black pepper
For Buttermilk:
2 tablespoons garlic powder
2 tablespoons onion powder

Steps:

  • 1st clean the chicken cutlets. Slice the cutlets into strips that are about 4-5 inches. (you should get about 3-4 strips per cutlet)put aside. Season the strips w/ a pinch of salt and pepper-lightly. put aside In a large bowl pour in your flour, salt,pepper,garlic and onion powder and mix together. In a flat bowl or plate mix your buttermilk,garlic powder and onion powder together. Take the strips and dredge them in the buttermilk. Then coat them with the flour mix. It should feel sticky. Repeat the Dredging and coating again. (each strip should be double coated with this combo). Repeat this method until all strips are done. Heat your oil in a large pot. Make sure your oil is ready and hot, if not the chicken will be cold and soggy and become not crispy. Test the oil. I use one piece of chicken to see if ready and if it sizzles its ready. Deep fry to a golden brown texture. Place the fried chicken strips on paper towel and let cool. Caution they will be extremely hot so please let them cool. Dipping sauce I buy Knorrs Roasted Chicken gravy(the dry package and add sauteed mushrooms to the gravy and some fresh Italian parsley). Serve with Country Mashed potatoes and the gravy. Enjoy

FINGERS FRIED CHICKEN



Fingers Fried Chicken image

There was a local favorite restaurant in Grand Rapids, Michigan that served up fantastic fried chicken. Unfortunately, the restaurant closed some years back and the recipe wasn't posted. Bea Marston of Grand Rapids, provided this recipe on MLIVE.

Provided by Digital Chef

Categories     Whole Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon thyme
1 cup water
1 egg
1/2 cup vegetable oil (for frying)
1 whole chicken, cut up into pieces
1/2 cup all-purpose flour
chicken dripping
1 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • In bowl, stir together flour, pepper, salt and thyme; set aside. In a small bowl, whisk together water and egg; set aside. Place enough vegetable oil in a heavy frying pan to measure 1 inch. Heat to 350 degrees.
  • One at a time, dip chicken pieces into egg mixture, then into flour mixture. Carefully place in oil, do not crowd pieces; cook for 15 minutes. Turn with tongs and cook for 10 minutes more. For larger pieces, cook an additional 5 minutes. Place chicken on paper towel to drain. Discard 90 percent of oil in frying pan. Save remaining 10 percent of pan drippings for gravy.
  • For gravy, sprinkle flour into pan drippings. Cook on medium-high heat till light brown. Add milk, pepper and salt. With a wooden spoon, scrape up the browned bits on the bottom of the pan. Use whisk to stir until smooth.
  • Gravy will thicken as it cooks (add a little milk if too thick). Serve hot with fried chicken.

Tips:

  • Use high-quality chicken: Choose fresh, organic chicken for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in buttermilk or yogurt tenderizes it and adds flavor.
  • Use a good quality frying oil: Use a high-smoke point oil like canola or peanut oil for frying.
  • Fry the chicken in small batches: This will help prevent the chicken from overcrowding and sticking together.
  • Cook the chicken to an internal temperature of 165°F: Use a meat thermometer to ensure that the chicken is cooked through.
  • Serve the chicken hot with your favorite sides: Fried chicken is delicious with mashed potatoes, coleslaw, or macaroni and cheese.

Conclusion:

Fried chicken is a classic Southern dish that is loved by people of all ages. It is a versatile dish that can be served with a variety of sides. Whether you are making it for a weeknight dinner or a special occasion, these tips will help you make the best fried chicken possible. So next time you are craving some fried chicken, give one of these recipes a try!

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