Crispy Chicken Fingers

Crispy Chicken Fingers – Yum. Everyone loves a good crunch, and we don’t mean the kind of crunch that comes from biting into your Oreo cookie. We’re talking about the crispy chicken skin you get when you deep fry some chicken.

Crispy Chicken Fingers are chicken pieces that have been breaded, fried, and rolled in bread crumbs. This dish is most often served with french fries or pita bread. It is often used as a street food in countries like India, Pakistan, Turkey, Greece, and Romania.

Crispy chicken fingers

Ingredients

  • 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Honey-Mustard Sauce, recipe follows

Directions

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups

Crispy chicken fingers are one of the most popular fast food items on the market. The crispy skin is what makes them so appealing, and it’s easy to see why they’re so popular. They’re quick and convenient, but more importantly, they taste delicious!

Crispy chicken fingers

Ingredients
  

  • 1 1/4 pound boneless skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal recommended: Corn Chex or cornflakes
  • 1/4 teaspoon salt
  • Freshly ground pepper

Instructions
 

  • Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
  • Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

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