Sherried Chicken Fingers
Juicy chicken fingers coated in seasoned bread crumbs, browned in olive oil, then flambéed with sherry for a rich, flavorful dish perfect for casual entertaining or family dinners.
Ingredients
Instructions
- Slice chicken breasts into quarters, or eighths if large.
- Wash chicken pieces in milk, then dredge in seasoned bread crumbs.
- Brown the coated chicken lightly in heated olive oil.
- Remove chicken to a 12 x 7-inch Pyrex pan.
- Add sherry to the hot frying pan with chicken drippings.
- Reduce the sherry for about 1 minute, then pour over the chicken.
- Place the pan in a preheated 350°F (175°C) oven and bake for 20 minutes.
- Serve the chicken fingers hot, with Blue cheese dressing if desired.
Tips & Substitutions
For extra flavor, consider marinating the chicken in the milk and sherry mixture for a few hours before breading. If you don't have seasoned bread crumbs, you can easily make your own by mixing plain bread crumbs with Italian herbs and garlic powder. Adjust the cooking time based on the thickness of the chicken pieces to ensure they are cooked through.
Serving Suggestions
Serve these sherried chicken fingers hot with a side of Blue cheese dressing for dipping. They pair wonderfully with a fresh garden salad or roasted vegetables for a complete meal. For a heartier option, consider serving them alongside creamy mashed potatoes or the classic Potato Soup With Ham.
Storage & Reheating
Store any leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This helps maintain their crispiness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Sherried Chicken Fingers contains roughly 629 calories, with 15g protein, 49g carbohydrates, and 42g fat. It is an excellent source of protein (31% of the Daily Value), iron (25% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin A and vitamin C.
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 chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Just ensure they are boneless and skinless, and adjust the cooking time as needed since thighs may take slightly longer to cook through.
What can I substitute for dry sherry?
If you don't have dry sherry, a good substitute is white wine or a combination of white wine vinegar and water. This will mimic the acidity and depth of flavor that sherry provides.
Can I make these chicken fingers ahead of time?
Absolutely! You can bread the chicken and store it in the fridge for a few hours before frying. Just make sure to bake them fresh when you're ready to serve for the best texture.
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).