1/1 Photo of Rebecca's Chicken Fingers
A friend graciously shared this recipe with me over 25 years ago, and it's probably my most requested dish. It 'travels' beautifully, so it's perfect for potlucks, tailgate parties, or that long drive to the beach. It's fairly time-consuming, but I hope you will agree that the results make it worthwhile. My apologies that some of the measurements are guesstimates, since this is a recipe that's very difficult to 'quantify'. Once you get into it, though, it's not difficult at all to figure out how much you need of any particular ingredient.
My Private Note
Units: US | Metric
- 2 lbs boneless skinless chicken breasts (less is fine -- if preparing more, you'll need to make a second batch of marinade)
- 1 quart low-fat cultured buttermilk
- 1 egg
- 2 teaspoons garlic powder, to taste
- 4 tablespoons lemon-pepper seasoning, to taste
- 1 pint cooking oil
- 3 cups all-purpose flour, divided
- 3 teaspoons salt, divided
- 1 1/2 teaspoons black pepper, divided
- seasoning salt, to taste
- 1Rinse chicken with cold water; pat dry with paper towels.
- 2Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
- 3Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
- 4Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
- 5Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
- 6Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
- 7Cover with plastic wrap and refrigerate overnight.
- 8When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
- 9Heat to 375 degrees.
- 10While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
- 11Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
- 12Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
- 13Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
- 14Sprinkle generously with McCormick's Season-All immediately!
- 15Serve hot or at room temperature.
- 16You can make a dipping sauce, but I never do because this one can stand on its' own!
- 17NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).
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Nutritional Facts for Rebecca's Chicken Fingers
Serving Size: 1 (228 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 803.0
- Calories from Fat 527
- Total Fat 58.6 g
- Saturated Fat 8.0 g
- Cholesterol 95.8 mg
- Sodium 1014.7 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 2.3 g
- Sugars 0.1 g
- Protein 30.2 g
The following items or measurements are not included:
low-fat cultured buttermilk