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Restaurant Worthy Crunchy Chicken Fingers

4 Reviews

Restaurant worthy crispy chicken fingers ohsweetbasil.com

I am all about cooking at home, except for a few things. Anything fried kind of tends to be a little bit of a hassle in my book. I need a fryer which I think would make things easier on me. Also, crunchy chicken fingers or chicken nuggets. It’s just one of those things I rarely take the time to make. Until now. These were a ginormous hit with the kids and I know it’s silly but anytime the kids are thrilled about a recipe I feel so proud inside.

Crispy, crunchy chicken strips recipe just like your favorite restaurant! ohsweetbasil.com

And a little relieved. Whhhhhyyyyy can’t kids eat like adults? Ours actually aren’t that bad about trying new things but my gosh they take FOREVER to eat dinner. If you were a fly on our wall all you would hear is, “Get eating, stop talking and pick up your fork. Stop daydreaming and start eating. Ok, we are setting the timer and you have to be done when it goes off because everyone has been done for a long time except you.”

It is exhausting!! And while every night isn’t this way I’d say more than half are. We have a daydreamer, the oldest, and a chatty Cathy, the little one. This little boy had better be a better eater or I’ll lose my mind. Or maybe I already have and it’s too late…

Can You Freeze Chicken Fingers?

Chicken fingers can be cooked and then frozen for later.

Arrange the chicken fingers in a single layer on a baking sheet.

Freeze for 2 hours and then place in a freezer bag.

Can Chicken Fingers Be Baked Instead of Fried?

Yes, for a healthier version of chicken fingers, bake in a 350 degree oven until done clear through.

How do You Reheat Chicken Fingers?

Let the refrigerated chicken fingers sit out for 30 minutes.

Place chicken fingers on a foil-lined baking sheet in 350 degree oven for 10-15 minutes, or until they reach an internal temperature of 165 degrees.

Restaurant Worthy Crunchy Chicken Fingers

Crispy, crunchy chicken strips recipe just like your favorite restaurant! ohsweetbasil.com

Restaurant Worthy Crunchy Chicken Fingers

5 from 4 votes
Prep Time: 4 hours
Cook Time: 5 minutes
Total Time: 4 hours 5 minutes
Servings: 4 servings

Ingredients

  • 1 Quart Peanut Oil or canola for frying
  • 1 Egg
  • 1/2 Cup Buttermilk
  • 1/4 Cup Corn Flakes crushed
  • 1/4 Cup Panko Bread Crumbs
  • 1/2 Cup Flour
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Season Salt
  • 1/4 Teaspoon Pepper
  • 2 Boneless skinless Chicken Breast, sliced in strips

Instructions

  • 1. Place the egg, buttermilk and chicken in a ziploc bag and place in the fridge for 4 hours.
  • 2. In a pie dish, mix the corn flakes, bread crumbs, flour, baking powder, seasoning and pepper.
  • 3. Heat the oil to medium or 350 degrees.
  • 4. Take the chicken out of the bag and dredge in the dry mixture, back in the buttermilk and then back in the dry mixture again.
  • 5. Fry, turning occasionally until golden, about 5 minutes.
  • Serve immediately.
Nutrition Facts
Restaurant Worthy Crunchy Chicken Fingers
Amount Per Serving (1 g)
Calories 2129 Calories from Fat 1980
% Daily Value*
Fat 220g338%
Saturated Fat 38g238%
Polyunsaturated Fat 171g
Cholesterol 99mg33%
Sodium 773mg34%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 2g2%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.

I mean, who can really resist crunchy, juicy fried chicken- ohsweetbasil.com_-4

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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3 comments

  • wow, these chicken fingers look extra perfect!

    • Reply
  • My kiddos would love these crunchy chicken fingers!!! Great recipe!

    • Reply
    • Thanks Suzy!

      • Reply

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