Chicken Fingers

  • Yield: 10 servings

These are great for a main dish, an appetizer, or a snack. Everybody loves them.


2 1/2pounds boneless, skinless chicken
1cup milk
1 egg
1cup flour
1 1/4teaspoons salt to taste
1/2teaspoon pepper
1cup cooking oil
1stick of butter
1/4cup Louisiana hot sauce (or more to taste)


  1. Cut chicken into 2- to 3-inch slices and dip into milk beaten with egg.
  2. Then dip into flour seasoned with salt and pepper. Brown in hot oil in a large frying pan.
  3. Melt butter in a large baking dish, stir in the hot sauce, place browned chicken fingers in the dish, cover with aluminum foil, and bake at 350F for 30 minutes.

Recipe by Edwanna  Chenault, Winchester, Ky.


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