Homemade Chicken Fingers

Often we think of Chicken Fingers only as “kid food”, but I think most people enjoy them. Everyone in our family likes them, but no one usually orders them now that we’ve all outgrown the kid menu.  I’ve bought the prepackaged, frozen version occasionally from the grocery store, but they are expensive and not very healthy or nutritious.  

Southern girls are born with a “fried chicken” gene.  In case you don’t know what that is, it’s the gene that gives you the innate ability to fry chicken (or anything else) to perfection. Since I’m a Southern girl and have been frying many things for years, I decided it was time to make my own Homemade Chicken Fingers.

Here’s the Recipe:

• 2 boneless skinless chicken breasts
• 1 cup all purpose flour
• 1/4 tsp seasoned salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder 
• 3/4 cup milk or buttermilk
• oil for deep frying

Mix dry ingredients in a shallow bowl

In a second shallow bowl pour milk

Cut chicken into 2″ strips

Heat oil in deep fryer to 400 degrees

When oil is hot, dip one piece of chicken at a time in milk, then flour

Dip AGAIN in milk and back in flour

*Double Dipping gives it a nice thick crunchy coating*

Place battered chicken in hot oil

Several pieces can be fried at a time, just make sure they don’t stick together

When chicken begins to float it is done 

Remove from fryer and drain on paper towels

If in doubt about being done, cut into thickest part of one piece to check

Restaurant Chicken Fingers at Home!

Homemade Chicken Fingers

2014-04-21 02:56:12

Extra Crispy Fried Chicken Fingers, restaurant style made at home

Write a review

Save Recipe

Print

Ingredients

1. 2 boneless skinless chicken breasts
2. 1 cup all purpose flour
3. 1/4 tsp seasoned salt
4. 1/4 tsp pepper
5. 1/8 tsp garlic powder
6. 3/4 cup milk or buttermilk
7. oil for deep frying

Instructions

1. Mix dry ingredients in a shallow bowl
2. In a second shallow bowl pour milk
3. Cut chicken into 2" strips
4. Heat oil in deep fryer to 400 degrees
5. When oil is hot, dip one piece of chicken at a time in milk, then flour
6. Dip AGAIN in milk and back in flour
7. Place battered chicken in hot oil
8. Several pieces can be fried at a time, just make sure they don't stick together
9. When chicken begins to float it is done
10. Remove from fryer and drain on paper towels
11. If in doubt about being done, cut into thickest part of one piece to check

Notes

1. Double Dipping gives it a nice thick crunchy coating

O Taste and See https://otasteandseeblog.com/