Meat and Poultry Chicken Chicken Breast Pan-Fried Chicken Breaded Chicken Fingers 4.7 (1,126) 849 Reviews 71 Photos This chicken fingers recipe is for you if you like the taste of garlic. It is easy to make but requires time to marinate. Submitted by Janet Shannon Updated on February 8, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 71 71 71 71 71 Prep Time: 20 mins Cook Time: 10 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips 1 egg, beaten 1 cup buttermilk 1 ½ teaspoons garlic powder 1 cup all-purpose flour 1 cup seasoned bread crumbs 1 teaspoon baking powder 1 teaspoon salt 1 quart oil for frying Directions Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours. Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag. Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Editor's Note: The nutrition data for this recipe includes information for the full amount of marinade and breading ingredients. Depending on marinating time and breading adherence, the actual amount of marinade and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 346 Calories 16g Fat 25g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 346 % Daily Value * Total Fat 16g 20% Saturated Fat 3g 14% Cholesterol 79mg 26% Sodium 704mg 31% Total Carbohydrate 25g 9% Dietary Fiber 1g 4% Total Sugars 3g Protein 25g 51% Vitamin C 1mg 1% Calcium 112mg 9% Iron 2mg 13% Potassium 276mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved