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best crunch factor on chicken fingers

what works best for making chicken fingers w/crispy coating? i've seen krispies, corn flakes, chex, and a few other ideas.

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  1. panko bread crumbs and enough oil of the correct temperature (350 to 375)

    I use this for cutlets and chx fingers and it seems to work well

    1 Reply
    1. re: iluvcookies

      I agree, a good egg wash and panko bread crumbs lead to a good crunch factor. I also like to add in some regular bread crumbs sometimes for more breading with the crunch and cayenne for a bit of spice.

    2. if your frying, AP flour/bread crumb (1:2) and cornmeal work well (maybe 3:1?), if your baking it would still work but i just tried the cornflakes mixed with a little bread crumb last night (the crushed flakes were probably a little larger then they should have been, i was lazy), spice and some grated romano. it turned out pretty crunchy (and tasty). an FYI, parm or romano is good with the bread crumb/cornmeal too but it can burn easily and make the breading almost tough if you use too much.

      i also find that with the flour/ bread crumb/cornmeal (i havent tried it with the flakes) makes a nice coating if you dip the fingers in the flour, then the eggwash (seasoned) and then in the flour again and let it rest for a few minutes to make sure they arent soggy (if they are, i usually just sprinkle some crumb on top to soak up the extra moisture)

      1. An egg wash....Dip in a mixture of flour and finely crushed saltine crackers...deep fry.

        Fun!

        1 Reply
        1. re: Uncle Bob

          I use saltines zipped in my food processor mixed with a little cornmeal. Perfect and crispy.

        2. If you're baking, a mix of bread crumbs and potato chips, like kettlechips, or something that will retain the crunch, eg. melba toast. Spray heavily.

          1. On the show Cook's Country, they made extra crunchy chicken. Here is their method.

            First soak the chicken in buttermilk.
            Combine flour with a little baking powder, and then add buttermilk to make a thick slurry, which clings tightly to the meat.
            Fry the chicken with the lid on the pot for half the cooking time to contain the spatter-prone oil, and to keep the oil hot. As an added bonus, the lid appears to make the meat moister.
            Shortening provides the cleanest flavor and least-greasy chicken; peanut oil’s a close second.

            The slurry was really thick, almost dry-ish.

            3 Replies
            1. re: Salty_Loves_Sweet

              gad I love that show.
              but if I erase the taped ones, there isn't a way of looking up the recipes unless you pay for their subscription which to me, isn't worth it. I have enough $$$ going out for tangible stuff

              1. re: iL Divo

                Not so - you have to register, for free, on the website, but once you do that all the recipes that have been on TV are free online. A paid online subscription is only necessary to access non-televised recipes from the magazine(s), for both ATK/CI and CC.

                1. re: greygarious

                  thanks Grey, I didn't know that. I love your whippet by the way or is that a greyhound?