Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, homemade chicken fingers. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Homemade Chicken Fingers is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Homemade Chicken Fingers is something that I have loved my whole life.

In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Place chicken strips into a large, resealable plastic bag.

To get started with this recipe, we must prepare a few ingredients. You can have homemade chicken fingers using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Homemade Chicken Fingers:

1. Prepare 1 pound boneless chicken breasts, trimmed to 1 inch wide by 3 inches long
2. Get 2 eggs
3. Prepare 1 cup crushed pork rinds
4. Prepare 1 TBS salt
5. Prepare 1 tsp black pepper
6. Make ready 1 tsp smoked paprika
7. Prepare 1 tsp garlic

In a separate shallow dish, "scramble" the eggs with the milk. Toast the breadcrumbs in the oven for just a few minutes. PS Much MUCH easier than pan frying! One dredge batter - the usual process for crumbing is flour then egg then breadcrumbs.

Instructions to make Homemade Chicken Fingers:

1. Preheat the oven to 300 F. Line a baking sheet with aluminum foil.
2. Wash the chicken fingers and pat dry.
3. In a small bowl, combine the crushed pork rinds, salt, pepper, smoked paprika, and garlic. Pour the mixture into a sealable plastic bag.
4. In a medium-sized bowl, beat the eggs. Dip each chicken finger into the eggs to coat.
5. Add the egg-coated chicken fingers to the bag with the spice mixture. Seal and shake the bag to coat the chicken.
6. Place the chicken fingers on the prepared baking sheet and place in the oven. Bake for 10 to 15 minutes.
7. Flip the chicken over and over for another 10 to 15 minutes, until golden brown.
8. Remove the chicken from the oven and let cool for 5 minutes before serving.

Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. If you're unsure if the chicken is done, by all means use a meat thermometer. The flour, with the tiny drizzle of buttermilk (you can also use regular milk or beaten egg), formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This'll result in nice and textural—and crunchy—chicken strips. Continue coating chicken until all is ready to cook.

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