Recipe: Delicious Mike's Crispy Chicken Fingers

Mike's Crispy Chicken Fingers. Crispy Velvet Chicken Fingers: Delicious, crispy, no-fail chicken fingers are a fast and easy snack. Remove to a plate and garnish. Hindi: murgh Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times!

Mike's Crispy Chicken Fingers Everyone's two-thumbs up favorite for a family-friendly meal, chicken fingers get a major upgrade from the standard variety with just a few quick improvements from Betty Crocker. Your secret ingredient for these homemade chicken tenders is Progresso™ plain or Italian style panko crispy bread crumbs. In a medium bowl beat egg and buttermilk. You can cook Mike's Crispy Chicken Fingers using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Mike's Crispy Chicken Fingers

  1. You need 4 large of Boneless Chicken Breasts [fat trimmed].
  2. Prepare 3 cup of AP Flour.
  3. Prepare 2 tbsp of Each: Garlic Powder - Onion Powder - Paprika.
  4. It's 1/2 tbsp of Each: Salt - Black Pepper - Italian Seasoning.
  5. It's 3 of Eggs.
  6. It's 2 of Splashes Buttermilk.
  7. It's 2 cup of Cooking Oil.
  8. Prepare 1 large of Frying Pan With Lid.

Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture. Dip chicken strips in egg, seasoned flour and coconut for these coconut chicken fingers! Crispy Coconut Chicken Fingers are great as a tropical appetizer. Use tongs to transfer the batter slathered chicken into the breadcrumbs.

Mike's Crispy Chicken Fingers step by step

  1. Whisk together eggs and buttermilk and set to the side..
  2. Add all of your dried ingredients to your flour and whisk well. Set to the side..
  3. Cut your chicken breasts into long thick strips. Approximately 1"x1"x5"..
  4. Add your oil to your pan..
  5. Coat your chicken strips in your flour. Squeeze the flour mixture on to your chicken strips tightly. Place in fridge for 30 minutes..
  6. Pull out chicken and coat once more in flour. Squeeze with flour again tightly..
  7. Place strips in to your egg mixture and fully coat..
  8. Place back in flour and fully coat..
  9. Place chicken in frying pan at high heat then turn to medium heat. Fry for 2 or 3 minutes on each side until fully cooked. Keep chicken covered with lid when not flipping while frying..
  10. Drain chicken strips on paper towels..
  11. Serve hot with several different types of dipping sauce such as Ranch Dressing, Sweet & Sour, Barbecue Sauce, Hot Mustard, Salsas, Chile Sauces or a flavored Mayonnaise creation..
  12. For directions on brining your chicken, click on the Hot Chicken link.

Sprinkle over breadcrumbs to cover, press down to adhere. Going to use this same technique next time we make chicken parm and crispy chicken burgers! With Ellie Kreiger's recipe for crispy chicken fingers from The Food You Crave, I can give into my cravings without feeling like I'm selling out to Mickey D's evil empire. I would make these in a whole wheat wrap or put them in a salad that would rival those secretly unhealthy premium salads that were. Season the chicken with the salt and a few grinds of pepper.

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