I made these chicken fingers for my 90 year old Dad last week and he said it was the best chicken he’s ever eaten.
Of course, he can’t really remember eating any other chicken…
I’m still clinging to the compliment.
With any luck I’ll remember it long enough to tell you how I made it.
As with all my recipes, there are lots of ways to vary this one. In fact, I first learned this as a quick way to cook walleye fish. We were living in the Chippewa National Forest near Leach Lake in MN. Our friends, Fred and Sharon Rapp, loved to fish and had five little ones. They would make piles of this fish and the kids would have a feeding frenzy. At the time, they used a deep fryer. It’s possible to get the same crunchy coating and moist inside by using a bit of oil in a hot frying pan. Be sure you get the oil very hot before adding the chicken.
Yes, you can also bake the chicken, with pretty good results. But I’ve had better luck with the coating staying on the chicken by this method.
This technique works on:Chicken tenders (shown here)
Chicken boneless, skinless breast meat cut into smaller pieces
Turkey tenderloin, cut into smaller pieces
Fish – the nice, firm fleshy kind
Veggies like zucchini wheels or onion rings
OK, OK, you get it. This is very adaptable. Make a little assembly line.
Ingredients for Quick Chicken Fingers
1 pound chicken tenders (so easy and already the perfect shape)
Flour – ½ cup or so
1 egg with 1 TBS water
1 cup *bread crumbs (or more depending on how much you’re dipping into it)
1 tsp salt added to bread crumbs
1 TBS grated parmesan cheese added to bread crumbs
(Herbs of your choice can also be added to bread crumbs.)
¼ cup canola or olive oil
1 TBS butter (optional, but it adds a lot of flavor)
Directions for Chicken Fingers
Place the flour in one bowl and the bread crumbs in a separate bowl.
In a third shallow bowl, beat the egg with a bit of water.
Open the chicken and don’t wash them. This only contaminates your sink.
Dip chicken pieces one at a time in the flour, then the egg and finally the crumbs.
Place them on a clean plate until all are dipped.
Heat your oil. Adding a bit of butter adds great flavor.
Gently place the prepared chicken pieces one at a time in the hot oil. Cook on medium high.
Turn over when golden brown – about two – three minutes.
Cook the other side about two – three minutes.
If they are done, place on a clean plate that has a paper towel. If not, put in a 350 degree oven for 5-10 minutes to finish cooking them. (This is likely if you’ve used a more dense meat, such as turkey tenderloin) But if you are cooking small items like chicken tenders, they’re likely done in 4-6 minutes total. Quick.
Microwave a small potato and serve with carrots and you have dinner.
*Instead of bread crumbs, you can use: cracker crumbs, panko crumbs, crushed potato chips, crushed pretzels, crushed cereal (one that isn’t sweetened), taco chips….
OK, OK, you get it. This is very adaptable.