Chicken Fingers

Make this in a large batch so that you only need to mess your hands once.


June 2007 | By Carina Guevara
Chicken Fingers
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

June 2007

The classic children’s favorite baon! Make it in a large batch so that you only need to mess your hands once. Place the uncooked fingers in individual plastic bags in the freezer to meet any hungry child’s demands any day of the week.

Serves
2 to 3  Prep Time 10 minutes  Cooking Time 5 minutes

1/2 cup all-purpose flour
salt and pepper to taste
1 egg, beaten
1 cup panko or Japanese breadcrumbs or
      crushed cornflakes
      (another option: crushed saltine crackers)
2 chicken breasts, deboned, skin off, and
      cut into finger-like portions
cooking oil

In a bowl, put the flour and season well with salt and pepper. In another bowl set to the right of the flour bowl, place the egg. In a plate to the right of the egg bowl, place the breadcrumbs. You have just set up what chefs call a standard breading station.

2  Dredge (that is, roll each chicken finger in flour and dust off the excess), then dip the chicken finger in the egg mix, then in the breadcrumb mix. Arrange the fingers like lined-up soldiers on a tray. (Freeze at this point if you are making a big batch.)

If frozen, spray some cooking oil on the surface and bake at 375˚F until crisp and golden. If fresh, deep-fry until crisp and golden. Serve with your favorite ketchup or dressing.




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