Chicken Fingers

“Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss.” —Charlotte Baillargeon, Hinsdale, Massachusetts

Chicken FingersPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 15minutes + marinating 20minutes
Servings Prep Time
6servings 15minutes + marinating
Cook Time
Portions: servings
Portions: servings
  1. Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours.
  2. Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat.
  3. In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Recipe Notes

Nutrition Facts
6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fibre), 42g protein.