Chicken FingersFeatured


I make these chicken fingers and serve them with

Jane's Caesar Salad


Chicken Fingers
Preparation time
Cooking time


For 4 Person(s)

Chicken Fingers

  • 1 lb. boneless, skinless chicken breasts
  • 1 cup(s) milk
  • 1 egg
  • 1 cup(s) flour
  • 1/2 teaspoon(s) garlic powder
  • 1 1/4 teaspoon(s) paprika
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper

Dipping Sauce

  • 1/2 cup(s) plum sauce
  • 1 tablespoon(s) sriracha HOT chili sauce

Chicken Fingers Directions

Cut chicken lengthwise in 1 to 1 1/2-inch strips.

Combine egg and milk in medium bowl. In another bowl, combine flour, garlic powder, paprika, salt and pepper.

Spray large frypan with cooking spray. Add oil, and heat on medium-high heat setting.

Dip each piece of chicken in egg mixture, then coat with flour mixture, then dip again in egg mixture and again in flour mixture.

Place each piece in frypan after coating them, (4-5 pieces should fit in pan at one time). Allow them to become golden brown, turning once while cooking. Place chicken pieces on papertowel-covered plate when cooked, to absorb excess oil. Add more chicken to pan as space becomes available.

Do spot checks to ensure that chicken is no longer pink and fully cooked. Internal temperature should reach at least 170°F. 

Serve with plum dipping sauce. For a spicier alternative, add 1 tablespoon of Sriracha HOT Chili Sauce to every 1/2 cup of plum sauce.

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