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.

Ingredients:

  • 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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