Chicken Fingers

By • August 5, 2013 • 24 Comments



Makes 10 to 12 large chicken fingers

  • 1/2 cup all purpose flour
  • Salt and pepper
  • 1 cup dry breadcrumbs (panko works well)
  • 1/3 cup grated Parmesan
  • 1 teaspoon finely chopped fresh oregano
  • 2 large eggs
  • 4 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch strips and pounded gently until about 1/3-inch thick
  1. Put the flour in a wide, shallow dish and season generously with salt and pepper -- stir through with a fork.
  2. Put the breadcrumbs in a second wide, shallow dish, add the parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined.
  3. Crack the eggs into a third dish and beat them lightly with the fork.
  4. Line a baking sheet with a double layer of paper towels and get out a large, clean plate. Coat each of the chicken strips with the seasoned flour, shaking off any excess. Dip them in the egg mixture, and then in the breadcrumbs, pressing lightly so that the breadcrumbs adhere. As you finish each one, set it on the plate.
  5. Heat 2 tablespoons of oil in a large, heavy skillet (I like to use cast iron) over medium heat. Add 1 tablespoon of the butter. When the butter has finished foaming and just starts to brown, gently lay half of the chicken strips in the pan, being careful not to crowd them. Cook for 1 1/2 to 2 minutes, until the bottom is golden brown and crispy. Use tongs to turn them over and cook for another minute or two, until both sides are evenly browned and the chicken is cooked through. Transfer the chicken fingers to the paper-towel lined baking sheet and repeat with the rest of the chicken, adding more oil and butter to the pan as needed. Serve the chicken fingers warm. (It reheats well in a 250-degree oven the next day.)
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Tags: chicken tenders

Comments (24) Questions (0)

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3 months ago ghainskom

I almost hid from my kids to eat this, that's how delicious it is.

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7 months ago carol s weinstein karlin

since i love dijon, especially Roland from France, I use about a Tablespoon per pound.

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8 months ago carol s weinstein karlin

I have been making an interpretation of this, once or twice a month, for years. Personally, I use panko, and add a bit of Dijon mustard instead of Parmesan cheese, as we keep Kosher. Served with - in summer - sliced, fresh tomatoes and cucumbers, or in the cooler season, roasted vegetables, and whole grain bread, it makes a wonderful meal.

And I cannot get over how big your daughter has gotten!

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7 months ago jevyn

I'd like to try it with mustard instead of cheese too. How much mustard did up you use?

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7 months ago carol s weinstein karlin

sorry, put the response above. about a tablespoon per pound, pound and 1/2.

Stringio

11 months ago John Jones

i'm not a salt lover..maybe a light sprinkle if needed. thts one of the reasons I do not care for prepared foods in stores.ive been making my own tenders..cheaper also! the dipping sauce is my un healthy choice..usually a honey mustard with a dollop of mayo.

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11 months ago Sarag

From my typing, you can see that today I am summer-crazy. Chicken was crazy- good! Thanks!

Merrill

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!

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11 months ago Sarag

OH my goodness, Merrill, follows your recipe to the letter ( even waiting for the butter to stop foaming despite my impatience!) and I have today that my cranky, bad-tempered babies were soothed by this deluxe nursery food. And I, an alternately summer- lazy, summer crazy mom who is often heard to say each noon day " eat a Popsicle, make a sandwich, fry an egg! Eat anything youwant but leaveme alone; I just finished the breakfast dishes!", lookalike Mother of theYear.
And, my babies ages? Three nineteen year olds with back to school jitters. Still cranky before naps.

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12 months ago Arrxx

Most of what I read about the "salt epidemic" seems to point to processed and fast food as the culprit in the large amount of salt in the American diet not home cooking. There are all kinds of sodium additives in processed food beyond table salt. A good book on the processed food industry is Pandora's Lunch Box by Melanie Warner. You will never use soy oil again and think it "healthy".

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12 months ago Camay

I agree, so those of us who eat little processed food don't have much to worry about. Our parents ate very little processed food, most food and snacks were home made.
But babies and small children cannot process much salt through their kidneys which is a different issue. So it is probably wise to watch the amount of salt they eat.

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12 months ago Almaz

Sounds great. Would they work with boneless chicken legs? I generally prefer dark meat to white meat.

Merrill

12 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I've used boneless thighs before too -- the shapes will just be a bit more irregular!

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12 months ago Arrxx

RE:Salt. Isn't it amazing that all of us writing comments and cooking for our families actually made it to our age given that our parents put salt in our food. The recipe says "salt & pepper" not LOTS of salt. Leave it out or put it in I say. Discretion is advised in all recipes! (BTW. What about the butter? Yikes!What about butter for children? What do British health experts say about that I wonder.)

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12 months ago Camay

They are anti butter too! But we in Scotland have one of the worst diets in the world (even if I don't eat deep fried Mars Bars), so it is worth paying attention to the "experts" even if you don't follow their suggestions. At least I can say at age 64 I have lived longer than both my parents! I do try to cut down on my sugar intake though. (That is said after a round of golf in the wind and rain, then eating a typical club meal of ham salad with mayo, french fries -with salt and ketchup- and chocolate pudding!)

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12 months ago mae moniem

http://www.greenmedinfo...
{great article} Recent news from the American Heart Association claims that 1 out of every 10 Americans dies from eating too much salt. But is it true?

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12 months ago Baywife

For Camay, I think the Brits are largely salt-phobic. We lived there for several years, and even food in really fancy restaurants was under-salted. You never see that in France and Italy.

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12 months ago Camay

Here in the UK, salt in children's food is a big no no. Every health expert in the country would throw up their hands in horror at the thought of adding salt to food for children. Is it different in the States, is salt acceptable?

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12 months ago MrsMehitabel

I've never heard anything against salt for children, other than in baby food. I'm in the U.S. and have two little ones, so even though I don't read much about child-raising, I am sort of "in the loop" because of friends with little children, et cetera. I tend to view these things as fads that come and go- I just try to exercise "moderation in everything" while cooking for my children.

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12 months ago Camay

Thank you.
Here health guidlines say children under 3 should have less than 2 g a day, under 6 it is 3 g a day which is half a teaspoon. So when my daughter visits with her children I cook with no salt at all to keep it simple.

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12 months ago SpaCook

Thank you, the idea of pounded strips speaks directly to my one real question about why my chicken fingers never look or feel quite right! Simple but brilliant, as most winners with kiddos are. Thanks!

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12 months ago Miachel

Yum!!! I'm tempted to try tempeh as a veggie replacement.

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12 months ago betsy webb

How might you freeze and reheat these?

Stringio

12 months ago arhoad

This is my recipe! In that I started doing this 8 years ago and I usually cut the breasts in half and then pound them out into cutlets. I serve mine with fresh lemon wedges....my kids still love it!