Breaded Chicken Fingers

Flip it!

Yum… That was good! Just a tip: if you think you have enough breadcrumbs, use more!!! If you don’t your chicken tenders will be
very oily. I enjoyed this meal. I used my own seceret sauce and it tasted awesome. I am never buying microwavable tenders again!
The BEST fried chicken me and my husband have EVER eaten! This is now the ONLY way I make fried chicken tenders

I adjusted this recipe for four chicken breasts. I doubled everything except the pepper and garlic salt. Instead, I added 1/4 tsp of pepper and only 1/4 tsp of regular salt. The end result was crunchy tenders on the outside and moist meat on the inside. Easy and all on-hand ingredients! Also not all the flour is used so next time I am not going to double that:)

These chicken stips turned out great and really tender. They were eaten up quickly and everyone loved them. I will be making this again and again.

Good recipe. The coating was very crispy and tasty. I’ll tweek some things to try and get a different flavor next time. Maybe add some red pepper for a bit of a kick.

Great recipe! I made these a month ago when I was in the mood for bar food but not the bar. I used the milk/lemon juice instead of buttermilk and used crunched up pepperridge farm dry stuffing for the bread crumbs (b/c I don’t have any plain bread crumbs). Fried in a cast iron skillet and was such a hit with baked seasoned potato wedges!

I couldn’t believe I made chicken fingers!!! It tasted and looked so gourmet…I was pretty proud of myself…can’t wait to use the same recipe for fish or pork. Hubby loved it too.

WOW! These were fantastic! I served with the honey mustard sauce from Aussie chicken (from this website) and leftovers were great cold dipped in pure honey. A definite winner!


6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 egg, beaten

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