To make chicken fingers, use bite-sized chicken breasts without skin and bones. Coat each chicken piece with plain flour, a mixture of eggs and milk, and seasoned flour. Then, fry the chicken pieces in vegetable oil in a skillet. Alternatively, roll the pieces in melted margarine or butter and breadcrumbs, and bake in a preheated oven for approximately 20 minutes.
To make chicken fingers, chop approximately 1 pound of chicken breast into pieces that are 3 to 4 inches in length and 1/2 inch in width. Sprinkle the pieces all around with garlic powder and Cajun seasonings.
In a bowl, break two eggs, add 2 tablespoons of milk, and scramble. Add 1 cup of flour each in two bowls. Blend in Cajun seasonings and garlic powder in one of the bowls. Then, coat the chicken pieces first in plain flour and place on a paper towel. Dip the pieces in the egg mixture and immediately coat thoroughly with the seasoned flour. Again, place on a paper towel.
Preheat approximately 1/2 inch of vegetable oil in a skillet. Add the coated chicken pieces and fry over medium to high heat for approximately 3 to 4 minutes or until both the sides turn golden brown. Absorb excess oil on a paper towel and serve.
Alternatively, melt 4 tablespoons of margarine or butter and roll the chicken breast pieces in it. Then, coat them with breadcrumbs seasoned with Italian seasonings. Preheat an oven to 325 degrees Fahrenheit. Bake the chicken pieces for approximately 10 minutes in the oven, turn and bake again for 10 more minutes.
The chicken fingers are ready when both the sides are browned and are tender when pierced.