Go Back
Crispy Chicken Fingers

Crispy Chicken Fingers

These chicken fingers kind of remind me of KFC. Pour enough oil into your skillet when frying these, otherwise they will sit on the bottom and could burn.
Prep Time 20 mins
Cook Time 15 mins
Servings 6


  • 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.