Rebeccas Chicken Fingers Recipes

CRISPY CHICKEN FINGERS

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.

SUPER EASY CHICKEN FINGERS

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!

REBECCA'S CHICKEN FINGERS

Steps:

• Rinse chicken with cold water; pat dry with paper towels.
• Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
• Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
• Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
• Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
• Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
• Heat to 375 degrees.
• While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
• Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
• Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
• Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
• Sprinkle generously with McCormick's Season-All immediately!
• Serve hot or at room temperature.
• You can make a dipping sauce, but I never do because this one can stand on its' own!
• NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).

MITZI'S CHICKEN FINGERS

Steps:

• Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside,.
• Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" into a 6 quart Dutch oven; heat over medium-high heat until deep fry thermometer reads 325 degrees.
• Working in batches, coat chicken with flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.