Rebecca’s Chicken Fingers Recipe
Description: A cherished recipe shared by a friend over 25 years ago, Rebecca’s Chicken Fingers are a favorite for gatherings, potlucks, and even long car rides to the beach. While the preparation can be a bit time-consuming, the results are absolutely worth it. The measurements are often approximations, making it a wonderfully adaptable dish. Once you get started, you’ll find it’s quite straightforward to adjust based on your preferences.
Nutritional Information
| Nutritional Component | Amount per Serving (8 servings) |
|---|---|
| Calories | 803 |
| Total Fat | 58.6 g |
| Saturated Fat | 8 g |
| Cholesterol | 95.9 mg |
| Sodium | 1014.8 mg |
| Total Carbohydrates | 38.9 g |
| Dietary Fiber | 2.3 g |
| Sugars | 0.2 g |
| Protein | 30.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breasts | 2 |
| Low-fat cultured buttermilk | 1 cup |
| Egg | 1 |
| Garlic powder | To taste (approx. 5-6 shakes) |
| Lemon-pepper seasoning | To taste (heavy sprinkling) |
| All-purpose flour | 1 ½ cups |
| Salt | 1 teaspoon (approx.) |
| Black pepper | ½ teaspoon (approx.) |
| Seasoning salt | To taste |
| Cooking oil | Enough to cover chicken halfway |
Instructions
- Begin by rinsing the chicken under cold water and then pat it dry thoroughly with paper towels to remove excess moisture.
- Next, cut the chicken into small strips; aim for pieces that are about two bites in size. If you’re looking for efficiency, using kitchen shears can be much quicker than a knife.
- In a large non-reactive container, pour in the buttermilk and crack in the raw egg, whisking them together until they are well combined and uniform.
- Add garlic powder to this mixture—approximately five or six hearty shakes should suffice, though feel free to adjust to your taste.
- Generously sprinkle the lemon-pepper seasoning over the buttermilk mixture until the surface appears black, ensuring a robust flavor.
- Stir the seasonings thoroughly into the buttermilk, then add the chicken strips, tossing gently to ensure they are completely coated.
- Cover the container tightly with plastic wrap and place it in the refrigerator to marinate overnight, allowing the flavors to meld beautifully.
- When you’re ready to cook, pour enough oil into a heavy skillet to cover the chicken pieces halfway. Heat the oil to 375°F (190°C).
- While the oil heats, prepare the coating by mixing 1 cup of flour with about 1 teaspoon of salt and ½ teaspoon of black pepper in a separate bowl.
- Remove the marinated chicken from the buttermilk and dredge each piece in the flour mixture, ensuring they are well coated. Since the buttermilk may cause clumping, consider mixing smaller batches of the flour as you go.
- Carefully place the coated chicken fingers into the hot oil and fry them until they are a golden brown, turning them to ensure even cooking on both sides. Cook until they are done throughout.
- Once cooked, transfer the chicken fingers to a platter or a cookie sheet lined with paper towels to absorb any excess grease.
- For the final touch, sprinkle generously with McCormick’s Season-All immediately after frying to enhance the flavor.
- Serve the chicken fingers hot or allow them to cool slightly and enjoy them at room temperature. While you can certainly make a dipping sauce, the flavors stand strong on their own, making additional condiments optional.
- Note: If you plan to transport these chicken fingers for a picnic, avoid placing them in closed ziplock bags while they are still hot, as steam can create a soggy crust.
Rebecca’s Chicken Fingers are sure to impress your guests and make any gathering a delicious success! Enjoy every crispy bite.
