Breaded Chicken Fingers

Breaded Chicken Fingers

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"If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate."
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2 h 30 m servings 346 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 952 Ratings

Most helpful positive review

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

Most helpful critical review

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.

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

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 u...

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 quit...

Excellent...however, as I read the recipe I decided that for my own taste buds I'd prefer a little more seasoning, so I added a little paprika, poultry seasoning and cayenne pepper to the crumb ...

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

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 m...

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 ...

Out of the park! These chicken fingers are absolutely yummy! The buttermilk marinade is the key! The breading sticks to the pre-cooked chicken better, if it's kept I marinated over-...

After reading some of the reveiws, I'm really not sure what some of the reviewers did wrong because these chicken strips turned out wonderful. Crispy on the outside and moist and tender on the ...

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