Chicken fingers

Servings: 2 servings

Sometimes we just need to be a kid at heart and at the table. Here is an easy chicken finger recipe that will work for children or the children at heart.

The greatest thing about chicken fingers is you can add them to anything-barbq chicken salad, Southwest salad, chicken parmesan sub sandwich and you can even  make them into mini chicken parmesans with a touch of marinara and mozzarella cheese.

So, go wild and be creative with your next batch of chicken fingers, I dare you!



Clean the chicken breasts and pat them dry with a paper towel.

Cut the excess fat from the chicken breasts

Cut the chicken into 3 inch pieces

Place the cut chicken into a bowl and add the buttermilk

Allow the chicken to soak for 20-30 minutes

In another bowl add the breadcrumbs, flour, paprika, garlic powder and basil.

Mix well the dry ingredients well

In another bowl add the eggs and whisk them

Dip the chicken into the egg and then into the breadcrumbs make sure you coat the chicken.

Set all the chicken aside until your oil is hot.

In a large pot add ½ the oil and heat it on a medium low fire.

Add the chicken to the pot and cook it for 5 minutes per side.

(Between new batches of chicken wipe down the pan to remove the excess bread crumbs and add new oil)

Cook all of the chicken and place all the pieces on a cookie sheet and finish the chicken in a 350-degree oven for another 5-6 minutes until the chicken is cooked through.

Remove the chicken and place it onto paper towels to remove excess oil and season the chicken with salt and pepper.


2 chicken breasts, skinned and boned

1 ½ cup fine dry breadcrumbs

1/3 cup Parmesan cheese

½ tsp. salt

1/2 cup olive oil