Breaded Chicken Fingers Recipe

Chicken breast: Cut into strips, this is the main protein for the dish.

All-purpose flour: Used to coat the chicken strips before dipping them in the egg mixture.

Eggs: Beaten, these help the breadcrumbs stick to the chicken.

Breadcrumbs: Provides the crispy coating for the chicken fingers.

Salt: Enhances the flavor of the chicken and the breadcrumb mixture.

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

Garlic powder: Infuses the breadcrumbs with a savory, aromatic flavor.

For an extra crispy texture, try double-dipping the chicken strips. After the initial coating of flour, eggs, and breadcrumbs, dip them back into the eggs and then again into the breadcrumbs. This creates a thicker, crunchier crust that enhances the overall flavor and texture of the breaded chicken fingers.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, 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 to the breading.

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

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture similar to breadcrumbs and can be a gluten-free option if needed.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to garlic powder, adding depth to the seasoning.

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

• Place the cooled chicken fingers in an airtight container. For added protection, you can layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the chicken fingers within 3-4 days.

• For longer storage, consider freezing. Arrange the chicken fingers in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.

• Once frozen, transfer the chicken fingers to a freezer-safe bag or container. Label with the date to keep track of freshness.

• 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 in an air fryer at 375°F (190°C) for about 10-12 minutes, shaking the basket halfway through.

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

• 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 crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the breaded 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 thin layer of vegetable oil.
  2. Once the oil is hot, add the breaded chicken fingers in a single layer.
  3. Cook for 3-4 minutes on each side, until they are heated through and the coating is crispy.

• Microwave Method (not recommended for best texture):

  1. Place the breaded chicken fingers on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may result in a less crispy texture.

• Oven: Used to bake the chicken fingers at 400°F (200°C) until they are golden brown and cooked through.

• Baking sheet: A flat sheet where the breaded chicken strips are placed for baking.

• Three bowls: Used to set up the flour, beaten eggs, and breadcrumb mixture for coating the chicken strips.

• Knife: Essential for cutting the chicken breast into strips.

• Cutting board: Provides a safe surface for cutting the chicken breast.

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

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

• Tongs: Handy for dipping the chicken strips into the flour, eggs, and breadcrumb mixture without making a mess.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking and make cleanup easier.

• Cooling rack: Optional, but can be used to place the chicken fingers on after baking to keep them crispy.

Prepare ingredients ahead: Cut the chicken breast into strips and measure out the flour, breadcrumbs, and spices the night before.

Use a baking rack: Place the breaded chicken strips on a baking rack set over a baking sheet for even cooking and easy cleanup.

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

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet, reducing cleanup time.

Preheat the oven early: Turn on the oven before you start breading the chicken to save waiting time.