Crispy Crunchy Chicken Fingers Recipes

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

CONTEST-WINNING CRISPY CHICKEN FINGERS

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

EXTRA CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.

CRISPY CHICKEN FINGERS

Steps:

• In a medium bowl, mix dry ingredients.
• In a medium bowl beat egg and buttermilk.
• Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
• In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

CRISPY CRUNCHY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
• Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

CRISPY CRUNCHY CHICKEN FINGERS

Steps:

• 1. In a small bowl, mix ¼ cup mayo, milk and pepper. Add mixture to chicken strips in a medium bowl; stir until chicken is evenly coated. Refrigerate 30 minutes to marinate.
• 2. Pour coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.
• 3. Bake chicken in a preheated 400º oven for 20 minutes or until done. Meanwhile, mix remaining mayo, dressing and onions.
• 4. Serve chicken with sauce.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

OVEN BAKED STICKY FINGERS (WINGER'S COPYCAT RECIPE)

Steps:

• Preheat your oven to 425°. Line a baking sheet with parchment paper or grease a baking sheet. If you your pan isn't very big you may need to use 2 pans and bake them separately.
• Cut your chicken breasts into chicken strips. Make sure they are the same thickness. I try and keep mine to 1/2 inch or less thickness.
• In a zip top bag, add your flour. Place your chicken strips in the bag of flour. Seal the bag. Shake the bag to coat the chicken pieces with the flour. Make sure they are all covered fully.
• In a bowl or shallow dish, beat your eggs and mix in the water. Set aside.
• In another medium to large bowl, add your Panko Crumbs and seasoned salt. Mix well. Set aside.
• Take each flour coated piece of chicken and dip it in the egg. Then dip it in the Panko Crumbs, making sure the chicken strip is fully coated. Press the crumbs on to the chicken so they will stick. Place the breaded chicken strip on the lined (or greased) baking sheet. Repeat with all of the chicken pieces.
• Spray the breaded chicken pieces with cooking spray. This is optional but will help the breading bake up nice and crispy.
• Bake the chicken strips for about 20 minutes. Using a meat thermometer, check the internal temperature and make sure the chicken reaches 165 degrees. They are done and fully baked when the largest piece of chicken has an internal temperature of 165 degrees. (See blog post above to get the meat thermometer I use). Bake the chicken strips longer if needed.*Check the chicken half way through baking and if the chicken is not getting crispy, you can spray the chicken again with cooking spray. (This is optional).
• While your chicken bakes, make the sticky finger sauce. Heat all of the ingredients in a sauce pan over medium-high heat. Heat the sauce, stirring or whisking it as it heats. You can remove it from the heat once the sauce is bubbly. Set aside.
• When the chicken strips are fully cooked, remove them from the oven. Dip them in the Sticky Finger Sauce, making sure they are fully covered. You can also use a basting brush and brush the sauce on the wings.
• Serve with ranch or bleu cheese dressing and enjoy! These Sticky Fingers are amazing the next day. Just heat them for a minute or two in the microwave. Keep them for 3-4 days in the refrigerator (I bet they won't last that long!).