Steps
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. …
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Chicken Fingers
Homemade chicken fingers marinated in buttermilk with a super crispy breaded exterior. The ultimate chicken tenders!
Prep: 30min
Total: 50min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 375 kcal, Carbohydrate 31 g, Protein 40 g, Fat 16 g, Saturated Fat 2 g, Cholesterol 185 mg, Sodium 642 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 2 pounds chicken breast tenders
- 1 1/2 cups buttermilk
- 3 eggs (beaten)
- 1 3/4 cups flour
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon baking powder
- vegetable oil for frying
Instruction:
- Place the chicken breast tenders and buttermilk in a large bowl. Stir to combine.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Place the eggs in a medium sized bowl. Place the flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
- Stir the flour and spices together until well combined.
- Take each piece of chicken out of the buttermilk mixture. One at a time, coat the chicken in the flour, then dip in the egg, then coat again in the flour. Repeat until all chicken pieces are coated.
- Heat 3 inches of oil in a large deep pot to 350 degrees F.
- Cook 4-5 pieces of chicken at a time for 6-8 minutes or until golden brown.
- Drain on paper towels, then serve.
Crispy Homemade Chicken Fingers
FAQ
How do you get breading to stick to chicken fingers?
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks.
What is the difference between chicken strips and chicken fingers?
Chicken Strips. To the confusion, chicken tenders and fingers are sometimes sold as chicken strips. This may be a result of the actual chicken meat being cut into strips before they are breaded and fried. According to the USDA, strips, unlike tenders and fingers, do not actually have to be made from breast meat.
How to tenderize chicken for chicken fingers?
Place chicken in a bowl and sprinkle baking soda all over the surface. Toss with fingers to coat as evenly as possible. Refrigerate 20 minutes for slices, 30 minutes for bite size pieces. Rinse well in colander to remove baking soda.
Why are my chicken fingers soggy?
Too much flour will give you a soggy crust, so dredge the chicken once and keep the coating light. Simply place the seasoned flour in a plastic zip-top bag, add the chicken in batches (don’t overfill the bag), and seal it. Shake to evenly coat, and repeat with the remaining chicken.
