Restaurant Worthy Crunchy Chicken Fingers

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.

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

Yield: 4 servings

Restaurant Worthy Crunchy Chicken Fingers

Total Time: 4 hrs 5 mins

Prep Time: 4 hrs

Cook Time: 5 mins

Print Recipe

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

Directions:

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 Information

Yield: 4 servings, Serving Size: 1

• Amount Per Serving:
• Calories: 2013 Calories
• Total Fat: 217.6g
• Cholesterol: 41.2mg
• Carbohydrates: 17.7g
• Fiber: 0.6g
• Sugar: 1.8g
• Protein: 4.5g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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