Chicken Fingers (65 Count) Recipe
Served with barbecue sauce on the side
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Ingredients
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Chicken Fingers
Method
Preparation and Cooking
- 1
Preparing the Chicken
Cut the boneless chicken breasts into strips, approximately 1 inch wide.
- 2
Setting Up the Breading Station
In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Breading the Chicken
Dredge each chicken strip first in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded chicken strips on a baking sheet.
- 4
Frying the Chicken Fingers
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips in batches, frying until golden brown and cooked through, about 4-5 minutes per side.
- 5
Draining and Serving
Remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with barbecue sauce on the side.