Chicken Fingers

Chicken Fingers
Anna Williams
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

6
tablespoons
canola oil
1
pound
chicken cutlets (about 4), 1/4 inch thick
kosher salt and pepper
1/2
cup
all-purpose flour
2
eggs, beaten
1
cup
bread crumbs
1
cup
store-bought barbecue sauce
2
carrots, cut into sticks
4
stalks celery, cut into sticks

Directions

  1. Heat 3 tablespoons of the oil in a large skillet over medium heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
  3. Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
  4. Cut into strips and divide among plates. Serve with the barbecue sauce and the carrot and celery sticks.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 250
  • Fat 28 g
  • Sat Fat 3 g
  • Cholesterol 168 mg
  • Sodium 1,376 mg
  • Protein 32 g
  • Carbohydrate 61 g
  • Sugar 22 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 102 mg
What does this mean? See Nutrition 101.

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