Oooh that sounds soooo goo!!

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!

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

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


Michelle

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.

Do you reckon you could do these in the oven?

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?

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!

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.

are the chicken fingers ok for induction?

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").

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.

Yes, they are.

THESE were YUMMY!!!