Chicken Fingers
Crispy chicken fingers with a tender interior, coated in pancake mix for a flavorful crunch. Perfect as a snack or main dish, these golden strips appeal to all ages and can be served with your favorite dipping sauces for a satisfying meal.
Ingredients
Instructions
- Let chicken soak in milk for 1 hour.
- Drain and sprinkle with salt and pepper.
- Roll chicken strips in pancake mix until well coated.
- Fry in deep fat until done and floats, about 5 to 7 minutes.
Tips & Substitutions
For a crispier coating, let the chicken strips rest for a few minutes after coating them in pancake mix before frying. If you don't have pancake mix, you can use seasoned flour or breadcrumbs as a substitute. For added flavor, consider marinating the chicken in buttermilk instead of regular milk. This recipe is a great alternative to classic American recipes, giving a unique twist to traditional chicken fingers.
Serving Suggestions
Serve these chicken fingers with a side of ranch or honey mustard for dipping. They pair beautifully with a fresh salad or crispy fries for a complete meal. Consider serving them alongside the Hot Chicken Sandwich Supreme for a delightful combination of flavors. Enjoy them as a fun appetizer at parties or family gatherings.
Storage & Reheating
Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Fingers contains roughly 202 calories, with 22g protein, 6g carbohydrates, and 10g fat. It is an excellent source of vitamin C (55% of the Daily Value) and protein (44% of the Daily Value). Note that it is relatively high in sodium, at 1848mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs or tenders if you prefer dark meat or smaller pieces. Just adjust the cooking time slightly, as thinner cuts will cook faster.
What can I do if the coating isn’t sticking well?
If the coating isn’t sticking, try dipping the chicken in the milk again before coating it with pancake mix. Alternatively, you can lightly dust the chicken with flour before dipping it in milk to help the coating adhere better.
Can I bake these chicken fingers instead of frying?
Yes, you can bake the chicken fingers for a healthier option. Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).