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My review
Breaded Chicken Fingers
JANETFORAUBURN
"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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Ingredients
2 h 30 m servings 346 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Footnotes
- 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.
Nutrition Facts
Per Serving: 346 calories; 15.7 g fat; 24.6 g carbohydrates; 25.4 g protein; 79 mg cholesterol; 704 mg sodium. Full nutrition
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Reviews
Read all reviews 7891041 Ratings
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Most helpful positive review
9/21/2003
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min
Most helpful critical review
12/13/2010
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.
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9/21/2003
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min
11/12/2006
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 u...
8/29/2002
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...
12/28/2007
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 ...
10/9/2001
My kids loved them! I baked them instead of frying and they still turned out crispy.
11/8/2003
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...
7/23/2003
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 ...
11/3/2002
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 cold...so I marinated over-...