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Chicken Fingers

Chicken Fingers
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 634Calories From Fat 250
  • Fat 28g
  • Sat Fat 3g
  • Cholesterol 168mg
  • Sodium 1,376mg
  • Protein 32g
  • Carbohydrate 61g
  • Sugar 22g
  • Fiber 3g
  • Iron 4mg
  • Calcium 102mg
What does this mean? See Nutrition 101 .

Quick Tip

Bun Crumbs
For a crunchier texture, use Japanese panko bread crumbs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.