The Best Kosher Chicken Fingers Recipe
with 3 special sauces & the secret for keeping them moist and delicious~

This kosher Chicken Fingers recipe is truly designed for the Queen of the Kitchen. One basic recipe, three different sauces give you plenty of family pleasing options without a ton of work.

Plus, I am giving away one of my best Queen in the kitchen secret cooking tips: bottled Italian salad dressing is the absolute best chicken breast marinade to keep the meat from tasting dry. Just try it, you'll thank me!

I like to double the amount of chicken needed and prepare half of the chicken up through step 3. Then I just freeze the unsauced kosher chicken fingers in a single layer. When frozen, they go into a plastic freezer bag ready to pull out for a quick dinner.

These are so good, I often serve them with our Favorite Sauce on Shabbos as a main course.

Secret Kosher Chicken Fingers Recipe

6 skinless, boneless chicken breast halves or chicken cutlets, cut into 1/2 inch strips

1 cup bottled Italian salad dressing

1 1/2 teaspoons garlic powder

2 cups soft bread crumbs, easily made from leftover challah whirred in the food processor

1 teaspoon salt

1/2 cup vegetable oil

1. Place chicken strips into a large, resealable plastic bag. Pour salad dressing into bag with chicken. Seal, and refrigerate 4 hours to overnight.

2. In large bowl, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding marinade.

3. Heat oil in a large, heavy skillet over medium high heat. Place chicken in flour mixture and shake to coat. Carefully place coated chicken in hot oil. Fry 3 minutes per side until golden brown, and juices run clear. Drain on paper towels. Place in a 9X13 inch baking pan.

4. Heat oven to 350 degrees. In a medium bowl, mix desired sauce ingredients. Pour mixture over chicken. Cover tightly with foil and bake 20 minutes.

Serves 8-10 ~ Can Freeze
Active time: 20 minutes ~ Cooking time: 20 minutes