Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, homemade chicken fingers. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! I really changed the whole recipe, but this was a great "staple" recipe. I used egg whites, instead of butter, (you know, those pesky fat and calorie things)used crackers. Line cookie sheet with foil; spray with cooking spray.
Homemade Chicken Fingers is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Homemade Chicken Fingers is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook homemade chicken fingers using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Homemade Chicken Fingers:
- Prepare 1 pound boneless chicken breasts, trimmed to 1 inch wide by 3 inches long
- Make ready 2 eggs
- Get 1 cup crushed pork rinds
- Prepare 1 TBS salt
- Make ready 1 tsp black pepper
- Make ready 1 tsp smoked paprika
- Take 1 tsp garlic
Stir in half of the canola oil. Remove from the pan and keep the fingers warm. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder.
Steps to make Homemade Chicken Fingers:
- Preheat the oven to 300 F. Line a baking sheet with aluminum foil.
- Wash the chicken fingers and pat dry.
- In a small bowl, combine the crushed pork rinds, salt, pepper, smoked paprika, and garlic. Pour the mixture into a sealable plastic bag.
- In a medium-sized bowl, beat the eggs. Dip each chicken finger into the eggs to coat.
- Add the egg-coated chicken fingers to the bag with the spice mixture. Seal and shake the bag to coat the chicken.
- Place the chicken fingers on the prepared baking sheet and place in the oven. Bake for 10 to 15 minutes.
- Flip the chicken over and over for another 10 to 15 minutes, until golden brown.
- Remove the chicken from the oven and let cool for 5 minutes before serving.
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat.
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