Chicken Fingers

Chicken FingersWhile growing up, this was my all-time favorite recipe. This was the recipe that I requested when Mom would ask “What would you like me to make you for your birthday?”. This was the one. It is one of those chicken dishes that is just truly comfort, and one that you cannot stop eating. As I reflect back on this dish, it actually reminds me slightly of my wife’s oven fried chicken, but has a bit more flavor. No offense, but Mom got this one just right.


  • 5 skinless, boneless chicken breasts, cut into 1/2 inch strips
  • 1 1/2 cup Buttermilk
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp soy sauce
  • 1 tbsp paprika
  • 1 tbsp poultry seasoning
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 2 cloves of garlic, crushed
  • 4 cups of bread crumbs
  • 1/2 cup of sesame seeds
  • 1/4 cup of butter
  • 1/4 cup of vegetable shortening
  • Your favorite dipping sauce

Bake Time: 40 minutes
Oven Temperature: 350 degrees
Prep Time: 6 minutes

Cut your chicken into 1/2 strips. To a large bowl, add the buttermilk and all of the seasonings. Mix well. Add the chicken strips, toss to coat, cover and let sit in the refridgerator overnight. The next day, drain the chicken. In a large ziplock bag, add the breadcrumbs and sesame seeds. In a medium pot, melt down the butter and shortening. Add a couple of strips to the crumb mixture and lightly coat. Lay these onto a cookie sheet, or baking pan. Continue until all the chicken is coated. Next drizzle the butter and shortening over the top of the chicken fingers. Bake in a 350 degree oven for 40 minutes. Trust me, these are worth making!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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