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Chicken Fingers

Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. —Charlotte Baillargeon, Hinsdale, Massachusetts
  • Total Time
    Prep: 15 min. + marinating Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1-1/2 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Oil for frying
  • Minced fresh parsley, optional

Directions

  • Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours.
  • Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat.
  • In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Nutrition Facts
6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 42g protein.

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