How do I make boneless skinless chicken breasts like chicken fingers?

Question

I have made these many times only the seasoned bread crumbs seem to burn a little and then the kids won't eat them. Would flour be a better choice instead of bread crumbs? They should taste like McDonald's chicken fingers. What is the secret to doing this?

Thanks

Answer 1

Firstly, they will never taste like McDonald's...who knows what they put in their batter.

I would first dip the chicken in egg wash (beaten eggs with a little water) and then cost them in the bread crumbs.

The egg will form a protective layor over the chicken and hold the juices in, while cooking, while also helping the bread crumbs adhere to the chicken.

I would add a couple extra spices to the bread crumbs such as parsley, salt, pepper, garlic powder, etc...

Answer 2

One of the best ways to accomplish something like this is to set yourself up with a breading station meaning you have a pan of seasoned flour, a pan of eggwash, and a pan of some seasoned crumbs finer the better.
Once you have made little nugget sized pieces or long strips dredge them in the flour shake off excess, and then dip them in the eggwash by doing this you have made a glue for the crumbs to adhere dip them into the crumbs making sure to cover the whole piece remember it is best to use one hand for the wet and one hand for the dry.

Place nuggets on plate and get the oil ready in the deep fryer.
usually 350-375 degrees is best cook until golden and crisp.
Remember seasoning is important even if it is just salt and pepper.


2nd choice hit McDonalds.

Answer 3

In a bowl beat two large to jumbo sized eggs

In another bowl, mix your all purpose flour w/ 1/4 teaspoon each of pepper, powdered thyme, rubbed sage.

Dip your chicken pieces into the egg mixture
Then dip them into the flour mixture
Dip them once again into the egg mixture
And again in the flour

VERY carefully add the twice dipped pieces into you already hot, but NOT boiling oil.
Let them brown on one side, and then turn them over, and brown on the other side.

Depending on the size of the pieces this can take anywhere from 3 to 5 minutes per side.

When you remove the cooked pieces, put them on either paperplates, or on paper towels to drain. This will also help keep them crunchy. Putting them on a regular dish or plate will cause the pieces to get soggy

Good Luck!

Answer 4

Tender Pan-Fried Chicken Breasts 2 cups flour 1 tablespoon dried tarragon 2 tablespoons salt 1 tablespoon ground ginger 2 tablespoons ground black pepper 1 tablespoon dry mustard powder 1 tablespoon dried thyme leaves 1 teaspoon garlic powder 1 teaspoon dried oregano 1 egg 1/4 cup milk 8 (6 ounce) skinless, boneless chicken breast halves 1/2 cup vegetable oil Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Answer 5

The batter you use. Try an egg wash and flour, or buy a batter mix speciaficall yto buy chicken in. They are in baking aisle at grocery

Answer 6

FIRST YOU CUT THEM IN TO STRIPS , THEN YOU DIP IT IN FLOUR FIRST THEN SCRAMBLE 3 OR 4 EGGS TOGETHER THEN DIP IT IN THERE THEN CRUSH SOME CEREAL SUCH AS CORN FLAKES OR CHEERIOS THEN DIP IT IN THAT IF YOU ARE ON A HEALTH KICK THEN JUST SPRAY SOME OIL ON A COOKIE SHEET AND PLACE THEM ON THERE AND BAKE AT 400 DEGREE UNTIL GOLDEN BROWN OR FOR THE NOT SO HEALTHY VERSION DEEP FRY THEM IN VEGETABLE OIL UNTIL GOLDEN BROWN!!!!