Herbed Chicken Fingers Recipe

Name: Herbed Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 chicken breasts, cut in strips; 1 cup pancake mix; 1 teaspoon salt; ¼ teaspoon dry mustard; ¼ teaspoon thyme; ¼ teaspoon tarragon; ¼ teaspoon sage; ⅔ cup milk; ¼ teaspoon hot pepper sauce; vegetable oil (for frying)

Servings: persons

2 -3 chicken breasts, cut in strips
1 cup pancake mix
1 teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon thyme
¼ teaspoon tarragon
¼ teaspoon sage
⅔ cup milk
¼ teaspoon hot pepper sauce
vegetable oil (for frying)

1
Cut chicken breasts into small strips.
2
In a wide shallow bowl combine pancake mix, salt, dry mustard and herbs.
3
Stir hot pepper sauce into milk.
4
Add to dry mixture and stir until smooth.
5
(If too thick, stir in one or two tablespoons more milk, but you will want it fairly thick to coat chicken.
6
).
7
Dip chicken pieces into batter.
8
Drop in vegetable oil heated to 340 to 350 degrees on a frying thermometer.
9
(Chicken fingers may be dropped into hot oil 1/2 inch deep in a skillet.)
10
Fry about 5 minutes, turning once, until golden.
11
Drain on paper towels.
12
Note: Do not crowd when frying.
13
Fry only a few pieces at a time.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 -3 chicken breasts, cut in strips, 1 cup pancake mix, 1 teaspoon salt, ¼ teaspoon dry mustard, and more.

Yes, Herbed Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Chicken Fingers

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