Chicken Fingers Recipe

Chunks of chicken batter fried to golden perfection in any form are a sheer delight to eat. Whether they are in the form of bite-sized chicken popcorns, chicken nuggets, or even whole pieces, the combination of juicy chicken wrapped in a breadcrumb batter trumps most other chicken appetizers. One such chicken recipe is chicken fingers. And while, the snack is easily available in markets, making it at home from scratch has a whole other charm.

The recipe is very easy but a tad time consuming when it comes to the prepping for the final cooking stage. However, if you plan well in advance, you can get these chicken fingers ready smoothly and well in time for your party! Follow the steps below to fry up a batch of these golden chicken delights at home!

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Chicken Fingers Recipe

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Course

Snacks

Cuisine

American

Prep Time

2 hours

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 6 boneless and skinless chicken breasts cut into 1/2" strips
• 1 egg beaten
• 1 cup Buttermilk
• 1.5 tsp garlic powder
• 1 cup all purpose flour
• 1 cup seasoned bread crumbs
• 1 tsp Salt
• 1 tsp baking powder
• 1 quart oil for frying

Course Snacks Cuisine American Prep Time 2 hours Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 6 boneless and skinless chicken breasts cut into 1/2" strips 1 egg beaten 1 cup Buttermilk 1.5 tsp garlic powder 1 cup all purpose flour 1 cup seasoned bread crumbs 1 tsp Salt 1 tsp baking powder 1 quart oil for frying

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Instructions

1. Place chicken strips into a large re-sealable plastic bag.
2. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
3. In another large re-sealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
4. Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
5. Place chicken in flour mixture bag. Seal, and shake to coat evenly.
6. Heat oil in a skillet to 375 degrees F (190 degrees C) and carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
7. Serve hot with dips.