Breaded Chicken Fingers Recipe

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Most Helpful Positive Review

Jan 14, 2004

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

—KACHAM2

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Most Helpful Critical Review

Dec 15, 2010

The recipe didn't work for me, they turned out not as good as I hoped. I'll take the blame, however, and admit I probably did not make them correctly.

—Lola87

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883 Ratings

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Nov 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.

—druidfaerie

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Oct 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!! :)

—LYNLOR

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Oct 14, 2003

My kids loved them! I baked them instead of frying and they still turned out crispy.

—JENNIBG

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Jan 25, 2004

I've made these twice now, and tonight I slightly altered the recipe. I used regular milk instead of buttermilk and added 1 Tablespoon of lemon juice. I also made 1 1/2 times the bread crumb mixture. Then I poured off the milk mixture into a separate bowl, dipped the chicken strips in the bread crumb mixture, back into the milk and then back into the bread crumbs, and finally into the oil. This made a nice thick crust on the chicken fingers.

—Beckycooks

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Dec 28, 2007

Excellent...however, as I read the recipe I decided that for my own tastebuds I'd prefer a little more seasoning, so I added a little paprika, poultry seasoning and cayenne pepper to the crumb mixture. I also "double dipped" them, repeating with a second coating of the buttermilk mixture and then again in the crumb mixture. These are great with barbecue sauce or Ranch dressing. Good recipe Janet, thanks for sharing it!

—naples34102

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Oct 28, 2003

These were excellent. I also double-breaded them (I didn't have enough coating to do all of them) and added about 1/2 t. of creole seasoning to the coating. It wasn't too spicy for my 3 and 4 year olds, and gave it a bit more pizzaz. The chicken was unbelievably tender, even considering I marinated them for just under 2 hours. Note that if your oil is very hot, as it should be, it should only take a few minutes per side to cook the breasts; otherwise they will get tough and absorb more grease.

—JEPPER

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Nutrition

Calories
346 kcal
17%

Carbohydrates
24.6 g
8%

Cholesterol
82 mg
27%

Fat
15.7 g
24%

Fiber
1.2 g
5%

Protein
25.4 g
51%

Sodium
704 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breaded Chicken Fingers

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 346
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 2.8g 14 %
Cholesterol 82mg 27 %
Sodium 704mg 28 %
Potassium 276mg 8 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 1.2g 5 %
Protein 25.4g 51 %
** Sugars 2.5g
Vitamin A 2 %
Vitamin C 1 %
Calcium 14 %
Iron 23 %
Thiamin 21 %
Niacin 120 %
Vitamin B6 28 %
Magnesium 12 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.