Super Easy Chicken Fingers

SUBMITTED BY: Trudi Davidoff PHOTO BY: Linda

"These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 1/4 cups Italian seasoned bread crumbs

READ REVIEWS (26)

DIRECTIONS

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!

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REVIEWS

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Reviewed on Jun. 22, 2003 by WEBBITCH

Very quick, very easy. To cut some of the fat I used mustard instead of butter to coat the chicken before I rolled it in the bread crumbs. It gave it a great "honey mustard" type of taste.

8 users found this review helpful

Reviewed on Jan. 18, 2004 by TINKERBELL926

I TOOK THE ADVICE ANOTHER REVIEW AND USED MUSTARD TO COAT MY CHICKEN INSTEAD OF BUTTER AND IT TURNED OUT GREAT. MY HUBBY LOVED IT AND PUT THE LEFTOVERS ON BREAD WITH A BIT MORE MUSTARD AND HAD THAT AS A SNACK.

6 users found this review helpful

Reviewed on Mar. 12, 2007 by Canfern

ok, heres the deal on this one. I was so glad i read the reviews before i cooked this. I really changed the whole recipe, but this was a great "staple" recipe. I used egg whites, instead of butter, (you know, those pesky fat and calorie things)used crackers and ranch style croutons (like someone else suggested) and cooked them 10-15 minutes at 425 on the top rack. I also tenderized the chicken breasts before i cut them up. I did not have a soggy piece of chicken, on either side, these were super crunchy. My WHOLE family said these were the absolute best, and when the WHOLE family agrees, you can bet it was good!

5 users found this review helpful

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