↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup coarse salt
1 tablespoon sugar
2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon freshly ground white pepper, plus more to season
4 cups buttermilk
4 boneless, skinless chicken breast halves (about 2 1/2 pounds)
2 cups plain or whole-wheat fresh or panko (Japanese) bread crumbs
1 cup finely chopped unsalted dry-roasted peanuts
2 large eggs
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
Make the brine: Combine salt, sugar, mustard, paprika, and ½ teaspoon white pepper in a large plastic or glass container. Add buttermilk and stir until the salt is dissolved. Immerse chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or the chicken will be too salty.)
Combine bread crumbs and peanuts in a shallow dish. Season with white pepper. In a second shallow dish, whisk eggs until they are loose, not ropey.
Remove one chicken breast at a time from the brine and shake off any excess liquid. Transfer to a plastic cutting board and cut the breasts on the diagonal into strips or fingers(Don’t cut them before brining; it makes them too salty.)
Dip chicken strips into the egg mixture, coating both sides. Place the chicken in the bread crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn chicken over and repeat the process. Gently shake off excess crumbs. Place coated fingers on the rack set on the baking sheet.
Bake until chicken is golden brown and juices run clear, 20 to 25 minutes. Remove from the rack and serve immediately. Makes 4 to 6 servings.
view more member recipes
CHICKEN FINGERS
Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup coarse salt
1 tablespoon sugar
2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon freshly ground white pepper, plus more to season
4 cups buttermilk
4 boneless, skinless chicken breast halves (about 2 1/2 pounds)
2 cups plain or whole-wheat fresh or panko (Japanese) bread crumbs
1 cup finely chopped unsalted dry-roasted peanuts
2 large eggs
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
Make the brine: Combine salt, sugar, mustard, paprika, and ½ teaspoon white pepper in a large plastic or glass container. Add buttermilk and stir until the salt is dissolved. Immerse chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or the chicken will be too salty.)
Combine bread crumbs and peanuts in a shallow dish. Season with white pepper. In a second shallow dish, whisk eggs until they are loose, not ropey.
Remove one chicken breast at a time from the brine and shake off any excess liquid. Transfer to a plastic cutting board and cut the breasts on the diagonal into strips or fingers(Don’t cut them before brining; it makes them too salty.)
Dip chicken strips into the egg mixture, coating both sides. Place the chicken in the bread crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn chicken over and repeat the process. Gently shake off excess crumbs. Place coated fingers on the rack set on the baking sheet.
Bake until chicken is golden brown and juices run clear, 20 to 25 minutes. Remove from the rack and serve immediately. Makes 4 to 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Fingers
by sgre52160
1/4 cup coarse salt 1 tablespoon sugar 2 teaspoons dry mustard 1 teaspoon paprika 1/2 teaspoon freshly ground white pepper, plus more to season 4 cups buttermilk 4 boneless, skinless chicken b
by sgre52160
1/4 cup coarse salt 1 tablespoon sugar 2 teaspoons dry mustard 1 teaspoon paprika 1/2 teaspoon freshly ground white pepper, plus more to season 4 cups buttermilk 4 boneless, skinless chicken b
Chicken Fingers
by kathiecooks
Canola oil cooking spray 1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon salt
by kathiecooks
Canola oil cooking spray 1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon salt
Ultimate Chicken Fingers
by samiller426
3 boneless, skinless chicken breast halves, cut crosswise into ½” strips 2/3 cup bisquick mix ½ cup grated parmesan cheese ½ tsp salt or garlic salt ½ tsp paprika 1 egg, slightly beaten 3
by samiller426
3 boneless, skinless chicken breast halves, cut crosswise into ½” strips 2/3 cup bisquick mix ½ cup grated parmesan cheese ½ tsp salt or garlic salt ½ tsp paprika 1 egg, slightly beaten 3
Baked Chicken Fingers
by sgre52160
Cooking spray 2 cups panko (I used whole wheat) 2 Tbsp. canola oil 1/2 cup all purpose flour 1 tsp. garlic powder 1/4 tsp. cayenne pepper 1-2 large eggs 1 Tbsp. water 1 Tbsp. Dijon
by sgre52160
Cooking spray 2 cups panko (I used whole wheat) 2 Tbsp. canola oil 1/2 cup all purpose flour 1 tsp. garlic powder 1/4 tsp. cayenne pepper 1-2 large eggs 1 Tbsp. water 1 Tbsp. Dijon
Spicy Chicken Fingers
by charlene8819
Serves 4 Complete in 45 minutes 1/3 cup buttermilk OR 1/3 cup milk + 2 Tbsp vinegar 1 large clove garlic, chopped 3/4 tsp hot pepper sauce 4 boneless, skinless chicken breasts, 1/2 lb total, cu
by charlene8819
Serves 4 Complete in 45 minutes 1/3 cup buttermilk OR 1/3 cup milk + 2 Tbsp vinegar 1 large clove garlic, chopped 3/4 tsp hot pepper sauce 4 boneless, skinless chicken breasts, 1/2 lb total, cu
view more member recipes
Recipe Quick Jump