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Super Easy Chicken Fingers
SUBMITTED BY:
Trudi Davidoff
PHOTO BY:
Linda
"These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 1/4 cups Italian seasoned bread crumbs
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
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REVIEWS
Reviewed on Mar. 12, 2007 by
Canfern
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Canfern
Mar. 12, 2007
ok, heres the deal on this one. I was so glad i read the reviews before i cooked this. I really changed the whole recipe, but this was a great "staple" recipe. I used egg whites, instead of butter, (you know, those pesky fat and calorie things)used crackers and ranch style croutons (like someone else suggested) and cooked them 10-15 minutes at 425 on the top rack. I also tenderized the chicken breasts before i cut them up. I did not have a soggy piece of chicken, on either side, these were super crunchy. My WHOLE family said these were the absolute best, and when the WHOLE family agrees, you can bet it was good!
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30 users found this review helpful
ok, heres the deal on this one. I was so glad i read the reviews before i cooked this. I...
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Reviewed on Jun. 22, 2003 by WEBBITCH
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WEBBITCH
Jun. 22, 2003
Very quick, very easy. To cut some of the fat I used mustard instead of butter to coat the chicken before I rolled it in the bread crumbs. It gave it a great "honey mustard" type of taste.
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13 users found this review helpful
Very quick, very easy. To cut some of the fat I used mustard instead of butter to coat the...
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Reviewed on Jan. 18, 2004 by
TINKERBELL926
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TINKERBELL926
Jan. 18, 2004
I TOOK THE ADVICE ANOTHER REVIEW AND USED MUSTARD TO COAT MY CHICKEN INSTEAD OF BUTTER AND IT TURNED OUT GREAT. MY HUBBY LOVED IT AND PUT THE LEFTOVERS ON BREAD WITH A BIT MORE MUSTARD AND HAD THAT AS A SNACK.
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12 users found this review helpful
I TOOK THE ADVICE ANOTHER REVIEW AND USED MUSTARD TO COAT MY CHICKEN INSTEAD OF BUTTER AND IT...
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Reviewed on May 7, 2004 by
TchrJrHi
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TchrJrHi
May 7, 2004
Super easy, and super basic. I use this recipe as a staple in our home. I do add some seasonings to my breadcrumbs...regardless if there is already seasoning to it. If I want a good garlic flavor, I just sprinke a bit of garlic powder on when they come out of the oven. Thanks for the post.
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6 users found this review helpful
Super easy, and super basic. I use this recipe as a staple in our home. I do add some...
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Reviewed on Feb. 17, 2005 by
Kelly
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Kelly
Feb. 17, 2005
This was pretty good, not great. I agree with other reviews with regard to the mushy coating. I added some Parmesan, extra herbs & garlic powder to the breadcrumbs, and jacked the heat up to 375*, which probably helped some, but the coating was still "flabby." On the plus side, it was very quick, the taste itself was good, and the chicken was juicy. Maybe baking on a rack would improve the crust? I'll try that next time.
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5 users found this review helpful
This was pretty good, not great. I agree with other reviews with regard to the mushy coating....
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Reviewed on Jun. 22, 2003 by PWEBER
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PWEBER
Jun. 22, 2003
I made this for dinner for a volleyball team at an away game. They loved it. It was quick and easy and made great sandwiches. My daughter continues to ask for it all the time.
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5 users found this review helpful
I made this for dinner for a volleyball team at an away game. They loved it. It was quick and...
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Reviewed on Jun. 22, 2003 by Jeankat
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Jeankat
Jun. 22, 2003
Not bad, but not super either. I prefer my chicken drenched in eggs over margarine.
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5 users found this review helpful
Not bad, but not super either. I prefer my chicken drenched in eggs over margarine.
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Reviewed on Jan. 27, 2005 by
TINARN
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TINARN
Jan. 27, 2005
I thought this would come out better than it did. The breadcrumbs ended up soggy and came off the chicken anytime I flipped or moved the pieces with tongs. I also realized the mush wouldn't go away with 325 degree heat, so I eventually had to raise it to 425 just to brown them a little and take away some of the sogginess. I think rolling the chicken in butter is better if the breading is something more substantial like cracker crumbs.
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4 users found this review helpful
I thought this would come out better than it did. The breadcrumbs ended up soggy and came off...
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Reviewed on Jun. 22, 2003 by slammuns
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slammuns
Jun. 22, 2003
Very easy and good recipe-thanks, Trudi. I will make again soon.
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4 users found this review helpful
Very easy and good recipe-thanks, Trudi. I will make again soon.
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Reviewed on May 14, 2008 by
Linda
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Linda
May 14, 2008
These were super easy as claimed and super good too. Anything dipped in butter and baked means good right? I pounded the chicken a bit beforehand so it would cook through. Anyway thanks for an easy meal tonight.
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3 users found this review helpful
These were super easy as claimed and super good too. Anything dipped in butter and baked means...
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