Breaded Chicken Fingers

Breaded Chicken Fingers

716
JANETFORAUBURN 2

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

Ingredients 2 h 30 m {{adjustedServings}} servings 346 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 716

  1. 938 Ratings

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KACHAM2
1/14/2004

To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min

druidfaerie
11/12/2006

This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper.

LYNLOR
10/15/2003

I made these today for my husband who orders chicken tenders whenever we go to a restaurant that has them on the menu. I was worried that they wouldn't measure up, but he thought they were quite good for homemade!! The only change I made was that after I shook them in the breadcrumb mixture, I dipped them in a beaten egg and RECOATED them in the leftover breadcrumbs. This made for a thicker, crunchier coating and a MUCH more tender bite to the chicken. (i only know that because i ran out of the crumbs before I could recoat the last 3 so I fried them with only a single dip...they were noticably more chewy) Over all an awesome recipe!! Will do it again!! :)