I will never buy chicken fingers again.....I'll just make them
The other day I was planning on making chicken fingers, basically just using chicken breasts and Shake n Bake. My husband then informed me that he hates Shake n Bake and asked me if I had a recipe for breading instead. While I didn't at the time, but I started searching and this is what I found.
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Place chicken strips into a large, re-sealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, re-sealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
I added a few more spices in with the dry ingredients to suit our tastes, such as cayenne pepper, paprika, poultry seasoning and chili powder. I also coated them twice. I made a mixture of 2 eggs and a bit of milk. Once they had the first coating on, I dipped them in the egg mixture and coated again. I also doubled the coating recipe.
This is now the only way I'm going to make chicken fingers, they are so good I was craving them for days afterwards.