Down South Chicken Fingers Recipes

CAJUN-STYLE CHICKEN FINGERS

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.

DOWN SOUTH CHICKEN FINGERS

Steps:

• In one bowl put in beaten eggs and enough milk to coat the chicken strips.
• Dip chicken in this mixture.
• In another bowl add the dry ingredients and roll the chicken in this mixture.
• Heat grease to medium high and fry chicken strips about two minutes on each side (or use a deep fryer, which makes them even yummier).

CAJUN CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
• To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
• OR.
• In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

REBECCA'S CHICKEN FINGERS

Steps:

• Rinse chicken with cold water; pat dry with paper towels.
• Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
• Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
• Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
• Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
• Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
• Heat to 375 degrees.
• While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
• Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
• Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
• Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
• Sprinkle generously with McCormick's Season-All immediately!
• Serve hot or at room temperature.
• You can make a dipping sauce, but I never do because this one can stand on its' own!
• NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).

ROSEMARY GARLIC CHICKEN FINGERS

Steps:

• Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
• Brush with olive oil.
• Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
• Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
• Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
• Allow garlic to cool and remove cloves from head.
• Crush garlic cloves with flat of a knife to puree.
• Add 1/3 of garlic puree to marinade for chicken strips.
• Serve remaining puree on the side.
• For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
• Marinate in the refrigerator for 2 hours.
• Preheat the grill to high.
• Place the chicken in a grill basket in a single layer.
• Place the basket on the grill and cook chicken for 2 to 3 minutes.
• Turn and cook for 2 minutes, or until done.
• Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).