Breaded Chicken Fingers

Yum… That was good! Just a tip: if you think you have enough breadcrumbs, use more!!! If you don’t your chicken tenders will be
very oily. I enjoyed this meal. I used my own seceret sauce and it tasted awesome. I am never buying microwavable tenders again!
The BEST fried chicken me and my husband have EVER eaten! This is now the ONLY way I make fried chicken tenders

I adjusted this recipe for four chicken breasts. I doubled everything except the pepper and garlic salt. Instead, I added 1/4 tsp of pepper and only 1/4 tsp of regular salt. The end result was crunchy tenders on the outside and moist meat on the inside. Easy and all on-hand ingredients! Also not all the flour is used so next time I am not going to double that:)

These chicken stips turned out great and really tender. They were eaten up quickly and everyone loved them. I will be making this again and again.

Good recipe. The coating was very crispy and tasty. I’ll tweek some things to try and get a different flavor next time. Maybe add some red pepper for a bit of a kick.

Great recipe! I made these a month ago when I was in the mood for bar food but not the bar. I used the milk/lemon juice instead of buttermilk and used crunched up pepperridge farm dry stuffing for the bread crumbs (b/c I don’t have any plain bread crumbs). Fried in a cast iron skillet and was such a hit with baked seasoned potato wedges!

I couldn’t believe I made chicken fingers!!! It tasted and looked so gourmet…I was pretty proud of myself…can’t wait to use the same recipe for fish or pork. Hubby loved it too.

WOW! These were fantastic! I served with the honey mustard sauce from Aussie chicken (from this website) and leftovers were great cold dipped in pure honey. A definite winner!



This recipe was yummy. I followed a few suggestions that other reviewers listed. I used milk and lemon juice instead of buttermilk, and also added minced garlic to marinade. I also put a dash of season salt in the flour/breadcrumb mixture. I deep fried them instead of pan and they turned out great. I will definatly make these again!

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Wow was this good!! My kids loved it too. I can’t wiat to make it again. Also, I did not have buttermilk but used yogurt instead and it was very yummy!

These were pretty good. The breading did not stay on as well as some other methods I’ve used. I really spiced up the flour/bread crumbs with some cajun spice, poultry seasoning, garlic powder. I made a light sauce with the drippings and some lemon juice, white wine and chicken broth and poured it over the chicken and some pasta.

Very easy to make. The chicken was very tender and juicy. The only thing is you need more batter, especially if you are double dipping. It came out crispy and flaky but by the time I finished frying the rest of the chicken the crust did get soft. For a family of four 3 chicken breast would of been plenty. Over all great recipe and I will be using again. My kidsand husband loved them.


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.


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. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.


The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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