BREADED CHICKEN FINGERS, STRIPS, TENDERS...
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
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
CHEESY-BREADED CHICKEN FINGERS
Make and share this Cheesy-Breaded Chicken Fingers recipe from Food.com.
Provided by Graybert
Categories Chicken
Time 40m
Yield 16 fingers
Number Of Ingredients 7
Steps:
- Melt butter, set aside.
- Combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag.
- Shake well.
- Dip chicken strips in butter and shake in crumbs.
- Place on a greased foil lined baking sheet.
- Bake at 450 for 30 minutes, turning halfway through.
Nutrition Facts : Calories 139.9, Fat 9.8, SaturatedFat 4.9, Cholesterol 39.8, Sodium 233.7, Carbohydrate 3.7, Fiber 0.2, Sugar 0.3, Protein 8.9
BREADED CHICKEN FINGERS
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
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
EASY CHEEZ-IT CHICKEN FINGERS
Cchicken fingers coated in crushed Cheez-Its, so yummy! My family loves it. Can use croutons or Keebler butter crackers also.
Provided by Aimsdog
Categories Lunch/Snacks
Time 38m
Yield 8-10 chicken tenders, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
- Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
- Take chicken and dip in milk mixture and then roll in cheeze its.
- Place on another plate and continue until all chicken is coated.
- I love to run each piece through x2 to get extra coating and use the whole mix.
- Place on baking sheet and bake 20-30 minutes depending on size.
- Cool and serve, very yummy with ranch dressing as a dip.
CHEESY CHICKEN FINGERS
Make and share this Cheesy Chicken Fingers recipe from Food.com.
Provided by Chef David Marional
Categories Poultry
Time 25m
Yield 12 strips, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breasts into strips @ 1/4 inch wide, then add to yogurt in a zip lock bag or resealable bowl. Refrigerate for at least 1 hour, shaking to mix @ every 20 minutes.
- Place the dry ingredients into a food processor in order and pulse blend until the crackers broken into the size of your choice.
- Bake in a 400 degree oven for @ 5 minutes a side until crispy.
BREADED CHICKEN FINGERS
Easy to make, but takes time to marinate. If you like garlic, you will like this. Being a former West Virginia girl, I like this with pinto beans, greens and a side of cornbread.
Provided by Irish Rose
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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, 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.
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
- Drain on paper towels.
Nutrition Facts : Calories 2576.8, Fat 241.9, SaturatedFat 39.5, Cholesterol 194.8, Sodium 1419.6, Carbohydrate 48.5, Fiber 2.4, Sugar 5.1, Protein 56.6
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