Homemade chicken fingers are a cinch to make, typically a hit with kids, and leftovers are great to liven up a salad.
Easy Chicken Finger Recipe Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup crumbs (bread, cracker, or unsweetened cereal)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- just enough vegetable oil to thinly coat a cookie sheet
I find partially frozen breasts easier to work with. Pound with a mallet or rolling pin. Remove any excess fat and cut into strips approximately 1/2″ wide. Place in a shallow dish and cover with buttermilk. Allow to soak in the fridge for at least 15 minutes.
While the fingers are soaking combine the crumbs and seasoning in a large freezer bag.
Preheat the oven to 400°F, use just enough vegetable or olive oil to thinly coat a baking sheet.
Drain the excess buttermilk from the chicken strips. Add the fingers, a few at a time, to the crumb mixture and shake to coat thoroughly. Remove and place on the baking sheet, cook for 10 – 20 minutes turning once. (The cooking time will vary depending on how well the chicken has thawed and how many pounds of chicken are cooked at one time. Use an instant read thermometer to verify the chicken has reached 165°F.)
Tonight I experimented with some leftover stuffing mix. I crushed the mix and omitted all seasonings with excellent results. In the past I have used cheese crackers, corn flakes, saltines, and rice cereal. With the cereals, I found better results using a fifty-fifty mixture of breadcrumbs.