Do I make chicken fingers with bread crumbs or flour?

Question

Hello, I will be making chicken fingers for my Grandkids today. I am thinking that if I use bread crumbs (that I saw in one recipe) they will tend to burn. Should I do the flour, egg and flour dipping process? I don't want them to be too terribly coated or they will not eat them. Thank you.

Answer 1

I'd stick with the flour & eggwash method. You can season the flour with a little garlic, salt & pepper.

Answer 2

Either way comes out delicious. Breadcrumbs may be easier, as they don't require as much, if any, seasoning like flour does.
For perfectly coated, crispy, tender, chicken fingers, pork chops, etc., I use this method:

Put about a half cup of flour in an empty pie tin, and season with salt & pepper.
In second pie tin, beat 1 or 2 eggs with some water.
In a third pie tin, add a cup of seasoned breadcrumbs.
flour the chicken strips lightly, then coat with egg, and then breadcrumbs.
Fry until golden brown on both sides, and allow to drain and cool on a wire rack above a baking sheet.

You can adjust the amounts according to how much you need to prepare. Just discard the pie tins when finished.

Answer 3

Bread crumbs work okay. I usually make mine with an egg wash, garlic powder, bread crumbs, oregano, basil and s&p.

I have also made them with seasoned flour (depending on the flavor I want) and an egg wash. You don't have to use two coats of flour, you can just do: egg wash, then flour for a lighter coating.

You only get burn if you have the temp too high...

Good luck!

Answer 4

Now, this is going to sound funny but you can use Bisquick!
Just cut 3 Boneless, skinless chicken halves into strips. 2/3 Bisquick mix, 1/2 Parmesan Cheese, 1/2 tsp salt or garlic salt whatever you prefer, 1/2 tsp paprika, 1 egg slightly beaten, 3 tbsp butter or margarine melted and Season All for spice. Lay foil on your cookie sheet, spray with cooking spray, in a one gallon ziplock baggie mix the Bisquick, cheese, salt, paprika and sprinkle as much season All as you prefer. Dip half of the cut up chicken into egg, place into bag of mixture, seal and shake it to coat. Place chicken onto cookie sheet. Repeat to use up the remaining chicken. Drizzle butter over chicken. Then Bake at 450 for 12-14 minutes.
I hope this helps you.

Answer 5

I use a combo of 1/4 cup flour, 1/2 cup breadcrumbs and 1/8 cup cornmeal. add a little spices, salt pepper and a touch of garlic powder
I dip the chicken in cold salted water instead of egg.
then bake at 350 for 20 min then at 425 for 10 min to get them crispy on the outside....

Answer 6

I use a 1 to 1 combination of flour and breadcrumbs.

Dip them into the flour, then the egg, then the crumbs. Fry.

Answer 7

Hmmm. Good question. There's a chicken recipe I make where I dip the chicken in lemon juice, and then I shake it in a bag with flour with a bit of paprika in it. It works really well. I don't know what the lemon juice is supposed to do, because you can't taste it at all.

Answer 8

an idea that always makes my neice happy for lunch. Go buy some prebreaded chicken strips....and those packets the make ranch dressing, with just the dry spices in them. Dip the chicken in egg whites and then roll them in the spice mixture and bake them following the intructions on the boz and volia'! Yummy ranch chicken strips. Oh, and for enough to feed my neice and I we use 2 packets of the dressing mix. Enjoy!

Answer 9

I love rolling using melted butter and your favorite cheez it cracker (crushed finely) .
Coat pan with any remaining butter or spray and bake 350 30 min or so.

Answer 10

WHEN WE MAKE CHICKEN FINGERS WE USE SHAKE 'N' BAKE AND SPRAY A BIT OF PAM ON THE SHEET !