Chicken fingers are an all time favorite! And they are so easy to make! You can either bake them or fry them. In this recipe I will show you both options. I use chicken tenders for this recipe but you can use chicken breast and cut it up into strips. If you are using tenders, you can either use thawed frozen ones or fresh ones. I buy fresh chicken tenders at the Middle Eastern grocery store for a very reasonable price. However, frozen tenders can be more affordable sometimes. Shop around!
So, here is what you will need:
12 chicken tenders
1 cup buttermilk
2 cups bread crumbs
1 large egg, lightly beaten
Salt & Pepper
You will want to marinate the chicken tenders in the buttermilk for at least 15 minutes. If you do not have buttermilk go ahead and add 1 tablespoon of vinegar into a cup of milk. Let it sit for 5 minutes without mixing. Whisk after 5 minutes and use as a safe substitute for buttermilk! So, rinse and pat dry the chicken. Place in a bowl and cover with the buttermilk. Cover and refrigerate for a minimum of 15 minutes.
Take the chicken out of the refrigerator and remove from the buttermilk (discard the marinade). Dip it into the beaten egg.
Season the breadcrumbs generously with salt and pepper. Take the chicken out of the egg and let the excess egg drip off. Place the chicken into the bowl with breadcrumbs and turn it around making sure it is evenly coated on all sides.
If you are going to bake the chicken fingers place them on a lined baking sheet.
Preheat the oven to 375 degrees and bake the chicken tenders for 30 to 40 minutes, flipping them over once after 20 minutes. Remove from the oven and serve!
If you are going to fry the tenders, add 1/4 cup olive oil into a large skillet and heat well. Add the chicken to the pan.
Cook the chicken for 5 to 6 minutes, until it starts browning and flip it very carefully, using tongs, without removing the bread coating. Flip it a few more times making sure the bread coating does not burn. Cook for about 15 to 20 minutes, until completely cooked through.
Remove the tenders from the frying pan and place on a plate lined with paper towels. Drain the excess oil and serve.