Chicken Finger Recipes
Chicken Finger Recipes questions and answers
Q: Does anyone have a good chicken finger recipe that taste as good as Zaxby's, Guthries, or Rasing Cane's?
A: Here are two good recipes! Breaded Chicken Fingers Yields 8 servings. 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. ///////////////////////////////////// Spicy Chicken Nuggets Delicious oven-fried chicken nuggets with spicy coating. 3/4 cup lemon juice 1/3 cup water 1 1/2 tablespoons dried rosemary, crushed 3 cloves garlic, minced 2 teaspoons Tabasco sauce 2 teaspoons Worcestershire sauce 4 boneless chicken breasts halves, cut into bite-sized cubes 2 slices toasted mixed grain bread 1/2 cup chopped almonds, toasted 3 egg whites, lightly beaten Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes; cover and chill for 6 to 8 hours or overnight. In a blender or food processor, grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from marinade; roll in egg whites, then in crumb mixture to coat evenly. Place on a non-stick baking sheet or silpat sheet. Bake chicken nuggets at 400° for 10 to 12 minutes. Serve hot or cold. Recipe for chicken nuggets makes 4 servings. Serve with Sweet and Sour Sauce or Honey Mustard Sauce. Enjoy! ~-~
Q: Anyone here have some good chicken recipes?
So im up for trying something different not like chicken parmigian or chicken fingers/nuggets just any chicken recipe thats good thanxx
A: Broiled or Barbecued Lemon Chicken 4 Boneless Skinless Chicken breasts, defrosted Lemon Pepper 2-3 tbsp. Lemon Juice 1-2 tbsp. Honey 3 tbsp. Melted butter (margarine works just as well) Italian seasoning (you can mix thyme, basil, and cumin for a similar effect) Heat barbecue or set oven to broil. Mix lemon pepper, lemon juice, honey, italian seasoning, and butter in a small container. Place chicken breasts in a flat container, such as a large tupperware dish or a casserole dish. Brush chicken breasts with mixture on both sides, or, if possible, allow to marinate for an hour. (this is not necessary, but it does allow the chicken to soak up the flavor more) Place chicken on grill or broiler. Immediately brush with mixture. Allow to cook until bottom is no longer pink, then brush with mixture and flip. Continue to brush the chicken with the lemon mixture and keep flipping it over until it is no longer pink in the middle and the juices run clear. Enjoy! This tastes great served with steamed vegetable and rice, or cut up and mixed in a salad.
Q: What is the recipe for raising canes chicken finger sauce?
A: Cane Sauce Sauce inspired by 'Raising Cane's Chicken Fingers', Servings: 2 Ingredients 1 cup ketchup 1 tablespoon mayonnaise 2 tbsps Worcestershire sauce 1 tsp hot sauce Directions Mix ketchup, mayonnaise, hot sauce and Worcestershire sauce together in a small mixing bowl. Season to taste with Cajun style seasoning. Enjoy with chicken fingers or chicken nuggets
Q: Does anyone know the recipe for Earl's Chicken Finger Breading? I would really appreciate it!!!!?
A: Earl's Chicken Finger Breading 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 1 stick of margarine (helps it moisten)
Q: Chex rice mix (heavy garlic version) and chinese chicken fingers, ribs recipe?
im looking for the chex party mix that was heavily seasoned with garlic and butter, i lost my recipe. im also looking for the chinese chicken fingers and spare ribs recipes like they serve at chinese restaurants.
A: Chex Mix 6 oz pretzels 1 lb dry roasted salted peanuts 6 cups Rice Chex 6 cups Wheat Chex 6 cups Corn Chex 2 cups garlic-flavor bite-size bagel chips 3/4 cup butter 1/4 cup Worcestershire sauce 3 tsp seasoned salt 1 1/2 tsp garlic powder 1 tsp onion powder Place first six ingredients together in a large roasting pan. Stir to mix ingredients together. Place butter, Worcestershire sauce and seasonings in a medium saucepan. Cook over medium heat until butter is melted. Pour over Chex Mix and stir to coat. Bake at 225 degrees F. for 1 hour covered, followed by 1 hour uncovered. Stir approximately every 20-30 minutes. After Chex Mix has cooked, let it cool to room temperature then enjoy!! Chinese Chicken Fingers 1/3 cup lemon juice 2 tablespoons reduced-sodium soy sauce 2 tablespoons Dijon mustard 1 teaspoon peanut oil 1/8 teaspoon cayenne pepper 1 pound skinless and boneless chicken breasts (2-each in 8 slices) Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally. Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through. CHINESE SPARE RIBS 2 teaspoons oil 1 lb spare ribs, cut into 1 1/4 inch pieces 1 tsp salt 2 cloves garlic 1 teaspoon soy sauce 2 drops red food coloring or 1 tablespoon beet juice (optional) 1/4 cup vinegar 1/4 cup water pinch of red cayenne pepper In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns). Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water. Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan). Make a gravy: 1 tablespoon cornstarch 1 teaspoon soy sauce 1 tablespoon vinegar 2 tablespoons dark brown sugar (or Karo brown sugar syrup) Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Q: chicken recipes for lots of kids out on a picinic?
having a day out fishing with 4 kids and who all have different tastes. want to please them all! I am in need of a quick and easy and tasty chicken recipe that everyone should enjoy and that would be easy to eat (like finger food type).
A: Picnic Basket Buttermilk Fried Chicken Recipe 2 pounds chicken pieces (breasts, legs, and thighs) 3 cups buttermilk Sea salt and freshly ground black pepper 4 eggs, beaten 3 cups all-purpose flour 4 cups vegetable shortening, for frying With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again. Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible. Preheat the oven to 375 degrees F. Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day's picnic.
Q: Got any good chicken fried Leprechaun recipes?
Ok I am having a St Patty's Day party and I really need some good recipes using Leprechaun. Grilled, BBQ, chicken fried, baked,etc. Last year I tried Leprechaun fingers but it kept yelling after the second finger cut off, but that doesn't matter this time because I'm gonna get the butcher to do the dirty work. I might just go all out this year and make some yummy tender Leprechaun ribs. What would you suggest?
A: boil him in a pot of gold and throw in some blue moon yellow stars and green clover marshmallows...mmmmmm.....
Q: Recipes for Ranch Chicken Fingers??
A: Instead of an egg wash to dip your chicken in, use ranch dressing. Dip in bread crumbs and fry as normal.
Q: do you have a recipe for chicken fingers that goes good with rice?
A: Put (cooked) chicken fingers over a bed of cooked rice and top with Kraft four cheese blend. Bake on 350 until cheese is melted.
Q: How do you make chinese chicken fingers?
I have been looking for a recipe for chinese chicken fingers like what you get at a Chinese restaurant, the kind with the thick bread-like batter. Any ideas?
A: The batter is a Tempura batter(sp) I don't have a recipe for it though.
Q: Chicken bog, banana finger sandwiches, pound cake?
My mom recalls that, when she was younger (60's-70's), her elder family members fixed chicken bog, banana finger sandwiches and pound cake. Did anyone here have similiar meals when growing up? I need the recipes so I can make a special dinner for my mom.
A: Tried and true recipe. This is really good. It takes 2 hours in my oven. Cold Oven Pound Cake 1 cup vegetable shortening 3 cups sugar 6 eggs 1 cup buttermilk 4 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon almond extract Cream butter, shortening, sugar and eggs for 10 minutes. Alternately add buttermilk and flour, beating well each time. Add extracts. Pour into greased and floured 10" tube pan and put into cold oven. Turn temperature to 300*. Bake 1 hour and 45 minutes or till cake tests done.
Q: Where can I find a recipe for the chicken fingers found at bonnaroo?
A: Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it. http://hubpages.com/_yan/hub/Simple-Chicken-Recipe
Q: Please share with me your recipe for baked chicken fingers.?
A: Chicken Fingers Yield: 3 servings 3 Boneless chicken breasts- 4 oz each 2 tablespoon Low fat yogurt 12 Soda crackers, crushed 1 teaspoon Dried thyme ½ teaspoon Dried marjoram ¼ teaspoon Curry powder Salt 1. Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly. 2. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat. 3. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack. 4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste. Dipping Sauce ½ c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce ½ t very finely minced garlic fresh ground pepper Combine all, and pepper to taste. Makes 3 servings, 8 fingers each. nfd♥
Q: How do you make beef teriyaki, fried rice, chicken fingers?
I want to surprise my husband with a home cooked Chinese food type dinner. Any suggestions? Does anyone have any recipes for beef teriyaki, fried rice, chicken fingers, crab rangoon?? Easy too?? Thank you!
A: This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3. INGREDIENTS: * 1 green onion * 2 large eggs * 1 teaspoon salt * Pepper to taste * 4 tablespoons oil for stir-frying, or as needed * 4 cups cold cooked rice * 1 - 2 tablespoons light soy sauce or oyster sauce, as desired PREPARATION: Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot. *** CHICKEN FRIED RICE Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice. Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal. INGREDIENTS: * 4 cups cold cooked rice * 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped * 2 eggs (more if desired) * 1/2 cup green peas * 1 medium onion, diced * 1 green onion, diced * Seasonings (add according to taste): * Light Soy Sauce * Oyster sauce * Salt * Pepper * Oil for stir-frying, as needed PREPARATION: Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients). *** Shrimp Fried Rice Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don't have frozen shrimp. INGREDIENTS: * 4 ounces frozen uncooked shrimp, unshelled * Marinade: * 1 tablespoon oyster sauce, or to taste * 1 tablespoon soy sauce, or to taste * 1 teaspoon salt, or to taste * Pepper to taste * 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water * Other: * 4 ounces cooked ham * 1 medium onion * 2 green onions * 2 eggs (more if desired) * 1/2 cup peas * 4 cups cold cooked rice * 4 to 5 tablespoons oil for stir-frying, or as needed PREPARATION: Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes. Dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients. OR...TERIYAKI marinate beef or chicken in soy sauce, you could add orange juice for oriental flavor then grill you can do this w/veggies too--broccoli, etc. for a simple side dish
Q: Non spicy Chicken Fajitas recipe?
I eat chicken fajitas and enchiladas all the time, the spicier the better! but my dad suffers from really bad stomache ulcers. He can't have a hint of anything spicy. Does anyone have any recipes so my dad isn't left out all the time? I was thinking maybe something with avacado or sour cream but I can't put my finger on an exact recipe please help me out?
A: You could just modify your recipe by removing or substituting spicy ingredients with mild ones. Or you could try one of these two. Good luck! Chicken Fajitas From Diana Rattray, Chicken fajitas with onions, sweet peppers, green onions, and other ingredients. INGREDIENTS: 2 tablespoons canola oil 3 boneless chicken breast halves, cut in thin strips 1 medium onion, cut in wedges 2 cloves garlic 4 mild green or red chile peppers, seeded and sliced 1 sweet red bell pepper, seeded and cut in strips 1 green bell pepper, seeded/cut in strips 1 zucchini, trimmed, cut in strips 8 flour tortilla, warmed 1/2 cup sour cream guacamole 1 bunch green onions, trimmed, sliced PREPARATION: Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve. Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges. Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired. Serves 4. -------------------------------------------------------------------------------- GARLIC ‘N LIME CHICKEN FAJITAS These chicken fajitas have a mild garlic flavor with just a hint of lime. Preparation time: 20 min Marinating time: 3 hrs Cooking time: 8 min Yield: 4 servings Marinade Ingredients: 1/4 cup chicken broth 2 tablespoons lime juice 2 tablespoons vegetable oil 1/2 teaspoon dried basil leaves 1/2 teaspoon finely chopped fresh garlic 1/8 teaspoon hot pepper sauce Fajitas Ingredients: 4 (5-ounce) boneless skinless chicken breast halves, cut into 1/4-inch strips 1 green bell pepper, cut into 2x1/4-inch strips 1 medium onion, cut into 1/4-inch slices 8 (8-inch) flour tortillas or 4 pita breads, cut in half, warmed Toppings Ingredients: LAND O LAKES® Cheddar Cheese, shredded LAND O LAKES® Sour Cream Chopped tomato Guacamole Salsa Combine all marinade ingredients in large resealable plastic food bag; add chicken strips. Tightly seal bag. Turn bag several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Drain chicken; discard marinade. Place chicken, green pepper and onion in 10-inch skillet. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (8 to 10 minutes). Serve chicken mixture in warm tortillas with toppings, as desired. TIP: If serving fewer than 4 people, prepare fajita chicken mixture as directed. Freeze leftover mixture in portions desired for future meals. Prepare desired number of tortillas and toppings needed for each meal. Nutrition Facts (1 serving): Calories: 460, Fat: 16g, Cholesterol: 80mg, Sodium: 470mg, Carbohydrates: 43g, Dietary Fiber: 3g, Protein: 35g -------------------------------------------------------------------------------- 5376b © 1995 Land O'Lakes, Inc.