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Recipes for chicken fingers - 11 recipes

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Top rated Chicken fingers recipes

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Easy to make your own fried chicken tenders with this recipe

  • 6 skinless, boneless chicken breast halves cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 1/2 teaspoons garlic powder
  • 1 cup all purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 quart oil for frying
3.8/5 (832 Votes)

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Published: May 11, 2013

  • HONEY-MUSTARD SAUCE:
  • Why feed your kids those fried mystery-meat chicken nuggets when it’s so simple to make these? They are baked crisp on the outside and tender on the inside and have a lovely mild flavor.
  • Ingredients
  • 1 1/4 lb boneless, skinless chicken breast halves, cut across into 1/2" thick slices
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal such as Corn Chex or Corn Flakes
  • 1/4 tsp salt
  • pinch of freshly ground black pepper
  • Honey-Mustard Sauce
  • 1/3 cup Dijon mustard
  • 2 tsp mayonnaise
  • 2 tbsp honey
4.5/5 (29 Votes)

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Preheat oven to 350 degrees F

  • For Cornflake Coating:
  • 2 lbs. Chicken breast, sliced thin into fingers
  • 1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
  • 2 cups crushed original Cornflakes cereal
  • 1/2 cup All Purpose flour
  • 1/2 cup Cornmeal
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt and pepper (each)
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • Vegetable Oil
4.6/5 (19 Votes)

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1.Set out 3 medium size bowls

  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 2 cups Diamond of California pecan halves
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika*
  • 2 large eggs
  • chopped parsley for garnish, optional
4.7/5 (11 Votes)

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And a tasty Creole Mustard sauce to dip them in!

  • Creole Mustard Sauce
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup Creole mustard (or you can use any whole grain mustard)
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne pepper
  • Steak Fingers
  • 1 1/2 pounds cube steak
  • salt and pepper
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup flour
  • 1/2 sleeve Saltine crackers, finely crushed
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon black pepper
  • Vegetable oil
4.4/5 (31 Votes)

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Don't brine the chicken for longer than 30 minutes or it will be too salty

  • Salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut lengthwise into 3/4-inch-wide strips
  • 1/2 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 teaspoon granulated garlic
  • 3 large eggs
  • 2 cups panko bread crumbs, toasted
  • 3/4 cup vegetable oil
4/5 (63 Votes)

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This recipe can be done day ahead and reheated wrapped in foil at 300° Till warm

  • Honey mustard sauce:
  • 4 chicken breasts
  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup of milk
  • 1 cup of oil
  • 1/2 cup of honey
  • 1/4 Dijon mustard
4.5/5 (15 Votes)

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uses ground almonds in place of bread crumbs

  • 1 cup of sliced almonds
  • 1/4 cup all purpose flour
  • 1/2 tsp paprika
  • 3/4 tsp garlic powder
  • 3/4 tsp dry mustard
  • 1/4 tsp ground pepper
  • 2-3 egg whites, beaten
  • 1 lb chicken breast, cut into strips
4.4/5 (18 Votes)

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Dreading the treadmill time you'll have to clock to burn off these babies? No worries

  • 12 ounces chicken-breast halves, skinless boneless
  • 1 egg, slightly beaten
  • 1 tablespoon honey
  • 1 teaspoon prepared mustard
  • 2 cups cornflakes, finely crushed
  • Dash black pepper
4.5/5 (18 Votes)

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Combine coconut milk, shallots, garlic, lemongrass, jalapenos, ginger, lime juice, tamarind juice, fish sauce, ...

  • 1 cup canned unsweetened coconut milk
  • 3 shallots, chopped
  • 3 garlic cloves
  • 2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
  • 2 jalapenos, stemmed
  • 1 1" piece ginger, peeled, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
  • 1 tablespoons fish sauce (such as nuoc nam or nam pla)
  • 2 teaspoons kosher salt1 teaspoon turmeric
  • 3 pounds whole chicken wings Vegetable oil (for grill)
  • Lime wedges
4.4/5 (10 Votes)

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Line 2 baking sheets with foil then spray very well with nonstick spray and set aside

  • For the sauce:
  • 1-3/4 lbs chicken breasts cut into 1” thick strips
  • 1/2 cup all-purpose flour
  • salt and pepper
  • 2 eggs
  • 2 Tablespoons milk
  • 2 cups panko bread crumbs
  • 3/4 cup sliced almonds, divided
  • 1/4 cup cilantro, chopped
  • 1/2 cup sweet chili sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons fresh lime juice
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red chili pepper flakes (or more or less)
4.2/5 (12 Votes)

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