Chicken Fingers

chicken-fingers
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 634 calories
    • Calories 250 calories from fat
    • 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
  • December 1969

Ingredients

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