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Breaded Chicken Fingers

Breaded Chicken Fingers

By Jacob Mouawad
0’ Prep time
45’ Cook time
45’ Total time
3589 Calories
1 Serving

Summary

You can never have too many main course recipes, so give Breaded Chicken Fingers a try. This recipe serves 1 and costs $10.12 per serving. One portion of this dish contains about 188g of protein, 227g of fat, and a total of 3589 calories. 1 person has made this recipe and would make it again. If you have flour, garlic powder, egg, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is excellent. Users who liked this recipe also liked Breaded Zucchini Fingers, Chicken Fingers, and Chicken Fingers.
Jacob Mouawad 0 Followers

Step by Step

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Step 1

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder.
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Step 2

Pour mixture into bag with chicken.Seal, and refrigerate 2 to 4 hours.2 In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
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Step 3

Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
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Step 4

Place chicken in flour mixture bag. Seal, and shake to coat.3
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Step 5

Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).4 Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
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Step 6

Drain on paper towels.

Ingredient

  • table salt
    table salt
    1 teaspoon
  • egg
    egg
    1
  • buttermilk
    buttermilk
    240 milliliters
  • chicken breast halves
    chicken breast halves
    6
  • baking powder
    baking powder
    1 teaspoon
  • wheat flour
    wheat flour
    125 grams
  • cooking oil
    cooking oil
    946.35 milliliters
  • garlic powder
    garlic powder
    1.5 teaspoons
  • seasoned breadcrumbs
    seasoned breadcrumbs
    120 grams

Nutrition Facts

View nutrition facts
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