Breaded Chicken Fingers Recipe

Chicken breasts: Cut into strips, these are the main protein component of the dish.

All-purpose flour: Used to coat the chicken strips, helping the egg and breadcrumb mixture adhere better.

Eggs: Beaten to create a sticky surface for the breadcrumbs to cling to.

Breadcrumbs: Provide the crispy coating for the chicken fingers.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the breading with a subtle garlic flavor.

To achieve an extra crispy coating on your breaded chicken fingers, try double-dipping. After the initial coating of flour, eggs, and breadcrumbs, dip the chicken strips back into the eggs and then into the breadcrumbs again. This creates a thicker, crunchier crust that holds up well during baking.

• chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for breaded strips.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a slightly nutty flavor.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a different texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor with a different aromatic profile.

• Allow the breaded chicken fingers to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For short-term storage, place the chicken fingers in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze, arrange the cooled chicken fingers in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the chicken fingers are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the chicken fingers to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken fingers on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• For a quicker option, you can reheat the chicken fingers in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.

• Avoid microwaving the chicken fingers as it can make the coating soggy and less appetizing.

• Serve the reheated chicken fingers with your favorite dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the breaded chicken fingers on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the chicken with olive oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and the coating is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken fingers in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Once the oil is hot, add the chicken fingers in a single layer.
  3. Cook for 2-3 minutes on each side, or until they are heated through and the coating is crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the chicken fingers on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through.

• Oven: Used to bake the chicken fingers at a consistent temperature of 400°F (200°C) to ensure they are cooked through and crispy.

• Baking sheet: A flat sheet used to place the breaded chicken strips on for baking in the oven.

• Three bowls: Used to set up the breading station; one for flour, one for beaten eggs, and one for the breadcrumb mixture.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Handy for dipping the chicken strips into the flour, eggs, and breadcrumb mixture without getting your hands too messy.

• Measuring cups: Used to measure out the flour, breadcrumbs, and seasonings accurately.

• Measuring spoons: Used to measure out the salt, pepper, and garlic powder precisely.

• Knife: Used to cut the chicken breasts into strips.

• Cutting board: A surface to safely cut the chicken breasts into strips.

• Cooling rack: Optional but useful for placing the baked chicken fingers on after they come out of the oven to keep them crispy.

Prepare ingredients in advance: Measure and mix breadcrumbs, salt, pepper, and garlic powder ahead of time to streamline the breading process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Double the batch: Make extra breaded chicken fingers and freeze them for a quick meal later.

Preheat the oven early: Start preheating your oven before you begin breading to save waiting time.

Organize your workspace: Set up your breading station efficiently to minimize movement and speed up the process.