Super Moist And Tender Chicken Fingers Recipes

CONTEST-WINNING CRISPY CHICKEN FINGERS

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

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!

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

SUPER MOIST AND TENDER CHICKEN FINGERS

Steps:

• 1. Cut chicken breasts into bite sized strips or nuggets. Place in bowl of water and set aside.
• 2. Pour the bread flour in a bowl and season with salt and pepper. Set aside.
• 3. Pour the bread crumbs in another bowl and set aside.
• 4. In another bowl, beat the egg, 1/2 cup water and half and half together.
• 5. Heat oil in large frying pan over medium heat.
• 6. Take a chicken strip from the water and dip in the seasoned flour, then in the egg mixture, and finally in the bread crumbs, making sure the chicken is fully coated in each step.
• 7. Set the coated chicken aside to dry and repeat step 6 with the remaining pieces.
• 8. As pieces dry, you can begin to fry them until they are well browned on all sides, approximately 2 minutes per side, depending on the size of the piece.

MOIST N TENDER WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tips. Place wings in a 5-qt. slow cooker., In a small bowl, combine the next 9 ingredients; pour over chicken. Stir to coat. Cook, covered, on low 3-4 hours or until chicken is tender., To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. , Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. If desired, serve with ranch dressing and pickles.

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.