My entire family enjoys chicken fingers. They’re super easy to make, taste great and go with just about any side dish imaginable. My kids will prepare different dipping sauces to dip the chicken in, depending on which ones I make. I will sometimes add extra seasonings to recipes I find, as some of them are pretty bland. However, these chicken finger recipes need no tweaking, so I hope you enjoy them.
Chicken Finger Fun Facts
- There are many theories on who invented the chicken finger. One dates back to 1950, according to historical information. A man by the name of Robert Baker published the first recipe, but it was never patented.
- Another theory comes out of Savannah Georgia where it states that owners of a restaurant called Spanky’s made and named the first chicken fingers.
- Chicken fingers are also known as chicken tenders, filets and tenders.
- Some chicken fingers are made with mixed chicken pieces dubbed mystery meat, while others are prepared from the breast of the chicken.
- They are usually made by coating them in a bread mixture and frying.
- They are a popular fast food snack in the US.
- The name chicken fingers was derived from the fact that when chicken breasts were filleted and cut into strips, they resembled fingers. Add to the fact that they are finger food, and voila.. chicken fingers!
Parmesan Chicken Fingers
- 6 boneless, skinless chicken breasts
- 1 egg, beated
- 1 cup buttermilk
- 1½ cup Bisquick
- ½ cup grated parmesan cheese
- Vegetable oil for frying
- Cut the chicken into strips.
- In a mixing bowl, mix one egg and one cup of buttermilk together until well combined.
- In a separate bowl, blend one and one-half cup of Bisquick and one-half cup of grated parmesan cheese.
- Pour the wet ingredients into a sealable bag and add the chicken strips. Seal and refrigerate for two hours.
- In a large skillet, heat the oil to three hundred and seventy-five degrees. Toss the chicken strips into the dry ingredients and coat evenly.
- Fry in batches until each side is golden brown.
- Dry on paper towels to absorb any excess oil.
Thai Chicken Fingers
- 2 lbs skinless, boneless chicken breasts
- ½ cup Bisquick
- Salt and pepper
- 2 eggs
- 2 tbsp milk
- 4 cups rice chex cereal
- ¾ cups sliced almonds
- ¼ cup cilantro, chopped
- ½ cup sweet chili sauce
- ½ cup water
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- ½ tbsp ground ginger
- 1 clove garlic, minced
- ¼ tsp red pepper flakes
- Line two baking sheets with parchment paper.
- In a mixing bowl, beat two eggs and two tablespoons of milk together.
- In a food processor, add three quarters of a cup of sliced almonds and four cups of rice chex cereal. Process into fine crumbs. Season with salt and pepper.
- Cut chicken into strips. In a large sealable bag add one-half cup of Bisquick and pepper. Shake the bag to mix and add the chicken strips tossing to coat.
- Shake excess Bisquick from the chicken pieces and dip into the egg and milk.
- Roll into the almond and cereal mix and place on to the prepared baking sheets; refrigerate for thirty minutes. Prepare the sauce.
- Place all the ingredients for the sauce in a saucepan and bring to a boil. Lower heat and stir until sauce becomes thick, approximately five minutes.
- Preheat the oven to three hundred and seventy-five degrees.
- Bake for ten minutes, flip and bake for an additional ten minutes.
- Dunk the chicken fingers into the sauce, spread out on the baking pan and bake for five minutes, being careful not to burn. Serve and enjoy.
Crispy Chicken Fingers
- 4 skinless, boneless chicken breasts
- 2 cups Bisquick
- 1 tbsp garlic powder
- ½ tsp onion powder
- 1 tsp seasoning salt
- 3 tbsp poultry seasoning
- 1 tsp pepper
- 5 eggs
- ¼ cup buttermilk
- vegetable oil for frying
- In a mixing bowl, beat five eggs with one-quarter cup of buttermilk.
- In a separate bowl, blend two cups of Bisquick, one tablespoon of garlic powder, one-half teaspoon of onion powder, one teaspoon of seasoning salt, three teaspoons of poultry seasoning and one teaspoon of pepper. Mix well so the spices are well incorporated in with the Bisquick.
- Slice the chicken breasts into finger size pieces.
- Heat the vegetable oil in a large skillet over medium high heat.
- Dip the chicken pieces into the egg and buttermilk mixture.
- Once the chicken has a good egg coating, dip them into the Bisquick and spice mix. Repeat this step and add five to six chicken pieces to the hot oil.
- Cook until each side is golden brown and drain on a paper towel.
Sometimes, everyone enjoys eating casually. Homemade chicken fingers take the worry out of consuming a product made with chicken pieces; are quick and easy to prepare and can be made into the perfect family dinner with the right side dishes.