Comments on: Chicken Fingers, Oven Fried

By: tan

tan — Tue, 09 Feb 2010 21:23:33 +0000

If you want a crunchy outside texture use panko breadcrumbs on chicken fingers

By: Menu Monday 8/18: Ivy Edition

Menu Monday 8/18: Ivy Edition — Mon, 18 Aug 2008 15:55:48 +0000

[...] Oven fried chicken fingers, french fries, mixed [...]

By: Becky

Becky — Sun, 03 Aug 2008 20:06:57 +0000

Christy, the reason why one pounds the chicken breast is to make it a thin thickness. Then you would cut it in finger width slices. The thinner portoins don’t take as long to cook …either by frying or baking method. My grandkids love chicken fingers. I am making them tonight, but going to crush some tortilla chips and roll the chicken in it. Suppose to give it a very crunchy coating. Going to use the cheese flavored ones. Should be good. Chicken fingers are an easy recipe for new cooks on the block. Make a taco salad with you favoirte vegetables, pile on a platter then place finished chicken fingers around the salad and now you have a quick and easy casual dinner party meal. Finish it off with ice cream with carmel topping. Yum for the tum!!!

By: Picky Eaters, Picky Eaters

Picky Eaters, Picky Eaters — Tue, 29 Jul 2008 15:16:03 +0000

[...] Oven Fried Chicken Fingers? [...]

By: bramble

bramble — Sun, 08 Jul 2007 22:36:54 +0000

http://www.kinnikinnick.com/ makes a gluten free chickin breading thats actually edible.

By: Home Ec 101 » Blog Archive » Menu Monday 7/2

Home Ec 101 » Blog Archive » Menu Monday 7/2 — Sun, 08 Jul 2007 13:51:55 +0000

[...] – oven fried chicken fingers, stove top mac and cheese, steamed [...]

By: Christy

Christy — Sun, 08 Jul 2007 00:23:13 +0000

Okay, I’m new to cooking. Why do I need to pound the chicken breasts with a mallet or rolling pin? Like, why do I need to pound them at all?