Chicken Fingers To Die For!!!

[thebigloss]

Wow omg this morning i woke up and decided i was gonna cook up the chicken i bought the other day. Well when i opened it up i noticed they were sliced into chicken fingers. I guess i bought the wrong kind lol. They were called chicken breast tenderloins. Anyways this is what i did to cook them...

Now i didnt measure anything but this is what i put together for the "coating"

Parmasean cheese (Alot, the most out of all ingeridents)
Paprika (about 4 or 5 shakes)
Seasoning (couple shakes)
Garlic Powder (1 shake)
Salt ( couple shakes)
Pepper ( also couple shakes)

I then whisked 2 eggs

dip the chicken strips in the egg dip, then coat them in the coating.

Put the strips in a pan with hot olive oil. Make sure the oil is really hot so that the parmasean melts quick and creates a crust.

OMG they were so good i just dipped them in ranch!! I was in heaven!!!

[Jiggerz]

sounds yummy, great idea..i'll give it a go once i get off this meat & egg fast (soon).

[Samantha22]

I posted a recipe that is almost identical....but i also use crushed pork rinds....it tasted awesome!

[JAnn]

Thanks, I bought some tenderloins thinking they were breasts, Now I know what to do with them.

[dpionk]

Sounds yummy, I have to try it, chicken fingers were my serious downfall......

[skylee]

I made these last night and OMG were they good. The whole family loved them. I'm actually cooking some more right now.

Thanks they are great!!

[Nancy101]

I make these all the time. They are great dipped in mayo/hot sauce (mixed together).

[ziakj24]

I also make these all the time, I love your recipe though with all the added spices, i will have to try that!!

[missymagoo]

well i am going to have to try this next week. sue

[2cute4u_04]

i make these too..i got the recipe from nancy...everyone who comes over when i make them loves them..i dip mine in ranch and hot sauce mixed..im off to make some now..

[erinleigh]

Is it shredded cheese or the grated cheese?

[Cara73]

I have always used the grated, Erin. That way it makes a true crust, almost like rolling them in flour. They are great!!

[Betsy-StL]

I tried these today, they were delicous. They tasted better than the floured ones from pre-lc. Thanks for the recipe!

[lajavableu]

Yum! :thup:

[Norma June]

Hey good people ... has anyone tried making these using half crushed pork rinds and half parmesean cheese (or any percentage of the two)? I'm thinking that the addition of crushed pork rinds would give them a crunchier coating.

I've used crushed pork rinds to bind and then coat crab cakes and they were totally awesome.

My mother in-law who is living with us loves chicken fingers (I'm not really into them) and she's just beed diagnosed as being diabetic so I want to reduce her carbs and I'm thinking this recipe would be fantastic. Let's hear it from anyone who has tried mixing in crushed pork rinds, please?

Oh ... and I don't use powdered parmesean because I think it tastes like dust ... will fresh grated parmesean work just as well or do you think the dryness of the powdered kind is best?

[Lessara]

They are great dipped in mayo/hot sauce (mixed together).

Oooh that sounds soooo goo!! :yum:

[Norma June]

OMG ... ! Yes!!!!!

Having tried chicken fingers only once before, my only real experience with this type of thing was (in my other life) Chicken McNuggets from MacDonald's. My MIL who is living with us loves chicken fingers so I thought I'd try them.

I grated fresh Parmesan cheese, crushed some BBQ pork rinds, added garlic powder, a sprinkle of Cajun spice, salt, pepper, paprika, Season All and onion powder and mixed them all together in a wide plastic bowl.

I dipped the fingers (breaded, boneless chicken breasts cut into fingers) into beaten egg and coated them with the dry mixture and fried them in very hot oil (vegetable oil & butter).

OMG ... ! These were absolutely fantastic! Everyone loved them. I dipped mine in Ranch dressing, my DH & MIL used plum sauce.

Guess who has about 10 fingers left over for snacking tonight. OMG ... ! Next to Hot Foom Wings and Sticky Chicken this is one of my absolute favorites. Y'all just gotta try this. Next time I make this I'm going to add some more Cajun spice to kick it up a notch. I didn't notice 2cute4u_04's post about mixing the ranch with hot sauce. Yowzer!

[DdmnWlkng]

I love you........so....so........so much. I made this, and the deep dish pizza receipe by Donald,...and these got done first. I tried one, and oh my god I about passed out..SOOOO good!!!

They tasted just like Chicken Fingers at our local sit-in restaraunt.

Thank you so much

[jimsbride]

how long did the chicken cook before the coating was Too browned. I am funny about chicken being done.


Michelle

[Norma June]

Michelle, it didn't take too long for the chicken to be done. I sliced them so that they weren't really thick but not thin either.

The first 2 batches (I made lots) were done too much and the coating was really dark. The last batch was the best, the coating was lighter and the chicken was cooked throughout. I'm like you with all my meat and tend to overcook it. I would hazard a guess that it took perhaps only a few minutes on each side. Try cooking only 1 piece and when you think it's done (before it gets too dark) cut into it and see if it is done ... time it. Then you can judge how long to cook the rest of the fingers.

[Tonymoo]

Do you reckon you could do these in the oven?

[Norma June]

Personally, I don't think it would be good to do these in the oven. I think putting the cheese coated fingers in hot oil seals the cheese to the fingers. I'm thinking that if cooked in the oven they might not turn out as crisp ..

If you try it, let us know how they turn out?

[drewls]

Best bet is to fry them in the oil and if you're concerned about them being cooked through, put them on a cookie sheet and place them in a 400 degree oven for 10 minutes. That will make sure everything is cooked properly.

I made these tonight and they were excellent. Thank you for the idea! :)

Next up is to see if the mixture of pork rinds and parm can stand up to the deep fryer. If so, I've got a lot of cool things to play with now! :)

[penelope]

I use chicken breast and slice them in long sticks, fry them on one side, flip them and put the pan in the oven to finish them up.

[BlitzedAng]

I like to drag them through some mayo on both sides THEN press the dry mixture on them. I fry them and dip with ranch or moc honey mustard... VERY good.

Angel

[loosin29]

are the chicken fingers ok for induction?

[rightnow]

I found a recipe here very similar to this but just for chicken chunks -- you can cut it how you like -- it's a little heavy on the parsley IMO but the recipe I ended up using is on my blog, here's a link to the specific page ("Munchy Parmy Chicken chunks (http://thedivinelowcarb.blogspot.com/2006/09/munchy-parmey-chicken-chunks.html)").

[Walkerbabe]

This looks like an great recipe for hors d'oeuvre at my upcoming holiday
party. The Non-LC'bers will never know the difference. ;) Angel I
like your version.

[drewls]

are the chicken fingers ok for induction?

Yes, they are.

[Symphonyod]

THESE were YUMMY!!!

[DrH]

I made these and added some thick N thin to the parm cheese (spices too - garlic powder, salt, pepper, basil, etc., and you could not tell the difference from regular bread crumbs. Thanks for the idea! Oh, I also mixed mustard with some splenda to make honey-mustard dipping sauce - yummy! Jill



Wow omg this morning i woke up and decided i was gonna cook up the chicken i bought the other day. Well when i opened it up i noticed they were sliced into chicken fingers. I guess i bought the wrong kind lol. They were called chicken breast tenderloins. Anyways this is what i did to cook them...

Now i didnt measure anything but this is what i put together for the "coating"

Parmasean cheese (Alot, the most out of all ingeridents)
Paprika (about 4 or 5 shakes)
Seasoning (couple shakes)
Garlic Powder (1 shake)
Salt ( couple shakes)
Pepper ( also couple shakes)

I then whisked 2 eggs

dip the chicken strips in the egg dip, then coat them in the coating.

Put the strips in a pan with hot olive oil. Make sure the oil is really hot so that the parmasean melts quick and creates a crust.

OMG they were so good i just dipped them in ranch!! I was in heaven!!!

[Dorr185]

I made this with half pork skin flour and half parmesan cheese and it came out great. I also added italian seasoning.

But I need a side dish! What can be made low carb and goes well with chicken fingers? CHEESESTICKS!!!!!!

It worked out great because the pork skin/cheese combo also made a crust for the cheesesticks. Of course you have to prepare the cheese before you put the breading on, but it's oh so tasty!

[BigDaddyD]

:thup: From my blog, http://lowcarbohydrate.blogspot.com/index.html.

Brandi's Breading - 1 net carb per serving (http://lowcarbohydrate.blogspot.com/2007/04/brandis-breading-1-net-carb-per-serving.html)

My wife, Brandi came up with this recipe. I must say that it is absolutely the best low-carb breading that I have ever eaten. In fact, low-carb aside, it's still a pretty darn good breading. I would eat it on or off the diet.

We use this breading mostly on pork chops, but it would also be good on catfish, chicken, or other meats. I think if you put it on veal, you'd have a wonderful weinerschnitzel.

We have only used this breading for frying but I suspect it might work equally well for the oven.

The total recipe has 9 net carbs and makes about 8 servings at just over 1 net gram per serving.

Ingredients:
1/4 c. almond meal
1/4 c. vital wheat gluten
2 T. Parmesan cheese (powder-like)
Salt & Pepper to taste
1 egg

Instructions:
Mix dry ingredients. In shallow dish, beat egg. Dip meat in eggs then in dry ingredients. Fry in oil.

http://bp1.blogger.com/_sn6U-Rug5ZI/RiKRzSLo9TI/AAAAAAAAAOU/2epjYHVE3Nc/s1600/100_0447.jpg

[10acGirl]

I am getting very tired of the same old chicken - I'll definately try this tonight! Thanks!

[JessDMB41]

these were great! thanks!

[HamHox]

those sounds like something really good to make when u get in after a night on the town...

[TX_Bayou]

Just what I was looking for. I love fried chicken and I'm thinking I need some.

* Exported from MasterCook *

Chris' Fried Chicken Tenders - Low Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast, no skin, no bone, R-T-C -- sliced thin and pounded with a meat tenderizer to 1/3 inch.
1 cup Parmesan cheese -- shredded
4 tablespoons almond meal
4 tablespoons panko bread crumbs ( I use Kikkoman but I'm looking to find some whole wheat to cut down on the carbs next time)
1/2 tablespoon coarse salt
1/2 tablespoon coarse pepper
1/2 tablespoon paprika
1/2 tablespoon salt-free Tony Cachere's Original Creole Seasoning

1 tablespoon tabasco sauce more if you like
2 eggs -- whipped
2 tablespoons water

1 1/2 cups peanut oil -- for frying

Take 2 eggs and scramble in a bowl, add two tablespons of water to thin
the egg mixture. Add a couple of shakes of tabasco

Cut up chicken breasts into thin strips. Put the strips between two
pieces of saran wrap and pound thin with a tenderizer (waffle side) until
about 1/3 of an inch thick. This ensures even cooking and the chicken cooks before the outside burns. Juicy on the inside crispy on the outside.

Put all the chicken strips into the egg/tabasco sauce mixture and let sit
for about 10 mins

Mix all the dry ingredients together in a bowl suitable for dipping the
strips in. ( I like a good-quality parmesano reggiano shredded. The almond meal covers the spots that the shredded cheese doesn't and the panko bread crumbs add good crunch)


Heat the oil to 350 degrees

Dip each chicken strip in the dry mixture coating completely

Carefully drop into oil and cook for about 2 mins on each side. Remove to
a hot dish with a paper towel and keep warm


- - - - - - - - - - - - - - - - - - -

Per Serving:
1352 Calories;
125g Fat (82.9%calories from fat);
53g Protein;
7g Carbohydrate;
0g Dietary Fiber;
255mgCholesterol;
1586mg Sodium.
Exchanges: 0 Grain(Starch);
7 1/2 Lean Meat;
0 Vegetable; 22 1/2 Fat.

Serving Ideas : Good with Spicy Ranch Dressing

Thanks for the idea!

[imlosingit]

I made these Wednesday (the first recipe)and they were great. Much better than I expected. Picture in gallery.

[Can_Linz]

Thank you so much for the recipe! These were insanely good. I have never been a fan of the frozen chicken strips (I think they taste weird and spongy), but I've always loved real chicken strips and these ones are the best ever. I felt strangely proud when they turned out perfectly. Thanks again for this fabulous recipe.

[deniselisa]

I made these as well last night. They are strangely addicting! I used (gasp!!) some special K low carb corn flakes (crushed) as the bread crumbs, I thought they were yummy (though I hear they are full of bad stuff). I will probably use low carb bread crushed into crumbs next time. Any way, my point was these are DEE-LISH-US!!

[Quasimodo]

This sounds wonderful. I've never thought of using parmesan cheese as a fried chicken covering.

[Gypsybyrd]

I did something similar (different spices) but used catfish instead of chicken ... delicious!

[deeyounee]

Just made this.

Parm + Cayenne + Onion Powder + Garlic Powder + Paprika + Salt = GUUD!

Also made a dip with 3 different hot sauces, ketchup and Mayo.

Excellent!