Help! Need chicken finger recipe!

[WDWNewbie]

I just bought some chicken and breadcrumbs to make chicken fingers, but last time I tried to make home-made cf's they were a disaster!

I basically dipped the raw chicken in flour, then egg, then spiced breadcrumbs and then put them on a baking sheet and baked them.

They were SO dry!

What am I doing wrong!?

Thanks in advance for any help!!

 

[DisneyAddict_M]

Try adding melted butter to the breadcrumbs...or even better, used crushed Ritz crackers if you have those. I love chicken fingers with crushed Ritz crackers on one side and grated parmesan cheese on the other. Bake cheese side up. Yum!

 

[aynt79]

I make chicken bites with pancake mix. I got the recipe from 30 minute meals by Rachael Ray. Technically her recipe is for Buffalo Chicken bites, but I have omitted the Tabasco sauce and the other stuff before to make regular ones.

Buffalo Popcorn Chicken Bites Recipe

-Vegetable oil (1 1/2 quarts), for frying
-2 1/2 cups plain pancake mix
-1 1/4 cups water
-8 teaspoons hot sauce, such as Tabasco
-1 1/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
-Salt
-2 scallions, finely chopped
-1 teaspoon coarsely ground pepper (one-third palmful)
-1 cup good-quality refrigerated blue cheese dressing, such as Marie's brand
-Store-bought celery sticks

1. In a deep skillet, heat 1 1/2 inches of oil over medium heat.
2. While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.
3. Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.) Add some of the chicken to the batter (you're going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil. Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel-lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.
4. Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

 

[ducklite]

Beat one egg with a few tablespoons of canola oil. Dip the chicken in that, then the breadcrumbs. You don't need flour and breadcrumbs.

The oil will help keep the chicken moist.

Anne

 

[Frantasmic]

Skip the egg and use plain yogurt instead. You get uniform stickiness with the yogurt.

How long and at what temperature did you cook the tenders at?

 

[DznyFan]

Baking them will cause them to dry out, as opposed to frying, which cooks faster, and helps seal in the flavor and juice. (of course, baking IS healthier...)

Preferrably using a cast iron skillet, (or any large skillet or big pan will do) have about 1 1/2 inches of canola oil heated to 350 degrees. Your oil needs to be at temperature before you put any chicken in. Cut your chicken breasts into strips, season the strips, then have a ziploc bag or tupperware container with well seasoned flour. Dip the strips into the flour, let them sit for just a few minutes, then dip them in a bowl with a couple of 'scrambled' raw eggs, then back into the flour mixuture for a thorough coating. If your flour starts getting to "chunky" from the moisture, just add more flour and seasoning. I use just kosher salt, pepper, and seasoning salt in the flour.
Cook until golden brown on all sides, then drain well. You will probably have to cook in stages of maybe 6 - 8 strips at a time if you're using a big skillet. You don't want them crowded when cooking.

If you want to be really daring, make up a batch of the O'Hana honey coriander wing sauce, and soak your strips in that after they're out of the oil and drained.

Good luck and happy eating! (the Rachael Ray recipe posted above looks good, too!)

 

[WDWNewbie]

Thank you very much for the replies!

The first two sound very yummy--no ritz or pancake mix in the house right now but I'll try those next time (no plain yogurt either--only flavored and I don't know what that would do to them!).

Great suggestion to add oil to the egg and skip the flour! I'll give that one a go tonight.

Frantasmic--I cooked them at 350--I think for around 50 minutes. Do you think that's too long?

 

[WDWNewbie]

Dznyfan--thanks--what is the Ohana wing sauce you are referring to? Sounds good!

 

[Cantw8]

here, ask him...

 

[ducklite]

Frantasmic--I cooked them at 350--I think for around 50 minutes. Do you think that's too long?

Way too long! Twenty minutes or so should have done it. That's probably 90% of your problem.

Anne

 

[MinnieM21]

I cooked them at 350--I think for around 50 minutes. Do you think that's too long?

Yes, 50 minutes is way too long. You're supposed to cook chicken strips for about 20 minutes.

 

[Frantasmic]

For tenders, that seems a bit long. Try 350 for about 35 minutes. You may even turn them over midway through the process to get uniform crispiness. When I have tried cooking tenders like that, one side is crisp but the other side is soggy from the juices.

 

[puffkin]

I suggest doing what you have done with the flour-egg-coating. Then pop into some olive oil and pan fry on each side until golden brown (only a minute or two on each side). Then put on a baking sheet and bake at 350 for about 5-7 minutes. They will be delicious!

 

[MareQ]

I just bought some chicken and breadcrumbs to make chicken fingers, but last time I tried to make home-made cf's they were a disaster!

I basically dipped the raw chicken in flour, then egg, then spiced breadcrumbs and then put them on a baking sheet and baked them.

They were SO dry!

What am I doing wrong!?

Thanks in advance for any help!!

When baking you need a spritz of oil so the crumbs will brown nicely and you need to make sure you do not overbake. Also next time you can substitute salad dressing for the egg - italian, honey mustard, vidalia onion vinagrette etc etc. It keeps it moist and gives it added flavor.

 

[disykat]

When I do oven fried chicken, I use mayonaise instead of eggs before I dip in the breadcrumbs. I usually mix some dijon mustard in it too.

 

[sha_lyn]

I was just about to suggest using mayo


also use a baking stone if you have one, preheat to 425 for about 20 min then cook the tenders for 12 on one side, and about 8 on the other. Or cook for about 18 min then turn on the broiler for 3 min.

 

[liamandcaili]

My favorite chicken finger recipe was in Gourmet a couple years ago. You cut the chicken into strips, dip in butter, and then roll in crushed Corn Flakes. Bake on a lightly oiled (or buttered) sheet at 400 for 15-20 minutes, turning once.

Serve with a sauce made of one part mayo, one part dijon mustard, and 1/3 part honey.

The recipe was for a children's birthday party, so my children like them, but I do too.

 

[redshoes]

This is the recipe I use (taken from FamilyFun):
1 to 1 1/2 pounds whole boneless, skinless chicken breast
5 - 6 ounces potato chips or tortilla chips
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
2 tablespoons milk
1- Heat the oven to 400 degrees. Cut the chicken into finger-sized pieces. Thread the pieces onto soaked wooden skewers (if desired).

2. Fill a large ziplock bag with the potato chips, salt, and pepper. Seal the bag, then crush the chips with the back of a wooden spoon or a rolling pin. In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat.

3. Place the chicken pieces on an ungreased cookie sheet and bake for 20 mintues, flipping once. Serve with barbecue or honey mustard dipping sauce or salsa.

We use different kinds of chips for different flavors. It's a favorite around here, but not made too often because its not very diet friendly.

 

[Robinrs]

I got this recipe from the WISH board here on the DIS and have been using it for years!! They are made with parmesan cheese as a breading instead of flour! YUMMMMEEEE! The marinade is very easy, too, and the chicken comes out crunchy and moist! The recipe calls for them to marinade overnight but I've done it in the fridge for just a few hours and it was still great.

Everyone from my son to my extended family said this was the best tenders recipe they've ever tasted!

http://disboards.com/showthread.php?s=&threadid=439284


Deep fried chicken tenders

Ingredients:

2 pounds Chicken Tenders

MARINADE:
1 cup Heavy Cream
2 Tablespoons Prepared Ranch Dressing
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Ground Black Pepper

BREADING:
1 can Parmesan Cheese, the powder kind
2-3 teaspoons each: Garlic Powder & Ground Black Pepper

Peanut oil for pan frying



How to Prepare:
Mix marinade ingredients and marinate at least 6 hours or overnight.

Combine the Parmesan breading and coat each chicken tender really well.

Add enough oil to pan fry the breaded chicken tenders. Med-High heat.

Cook the batches of tenders till they are a nice crunchy golden brown.

 

[KevinM]

Is this another joke thread?
Everybody knows chickens don't have fingers. Duh.