I put breading on that is already crisp.
I make bread crumbs....take some good but stale French type bread, grate it ( I use the food processor), spread it on a pan and place in a 300 degree oven until lightly browned. Stir every 10 minutes or so so it browns evenly.
I keep this in my freezer.
For this season the crumbs. To a cup of crumbs add a teaspoon of garlic salt, a table spoon of dried herbs....oregano is good but so is parsley, a teaspoon of ground red pepper if you like it hot, and 3 T. of fine grated parmesan cheese.
To make crisp chicken fingers, cut the breast pieces in to finger sizes, dip into something to make the crumbs stick ( I like a honey mustard, specifically plochmans, but egg or BBQ sauce or even mayo are all good) then roll in the seasoned toasted crumbs and place on a baking sheet and into a 400 degree oven for about 10 to 15 minutes, depending on how big the strips are.
Of course instead of baking them you can deep fry them after rolling in the crumbs.
Linda C

I make mine similar but a little different from Linda. If I have dried bread crumbs I will use them, but I prefer fresh grated bread crumbs. I like the crispy texture of them better than the dried. I like to add a little parmesan cheese to the crumbs sometimes too. Rather than use garlic powder, I rub a garlic clove over the microplane and then rub each boneless chicken breast with the garlic. Then I cut the chicken breasts into 3 fingers. Dip in flour seasoned with salt and pepper, then into an egg mixed with a little water, and then into the bread crumbs. I prefer them fried rather than baked.

I use the same coating for Breaded

I make my breading (and double coat mine) like ann's except I use a little milk with the egg instead of water. I like them fried too.

You also want to make sure that the oil is hot enough when you first add them. And, you can try to gently slide a spoon or spatula under the strips to make sure they are not sticking to the pan. That may help keep the coating from falling off.

This is a recipe I use quite often: Low fat.

Chicken Fingers with Honey Sauce

12 ozs. skinless, boneless chicken breasts
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
Rinse chicken; pat dry with paper towels. Cut chicken into 3/4 inch wide long strips. In small mixing bowl combine the egg whites and the 1 tablespoon honey. In shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture. Roll in the crumb mixture to coat. Place in a single layer on an ungreased baking sheet Bake in a 400 degree oven for 12 to 13 minutes or until done. Meanwhile for sauce, in a small bowl stir together the 1/4 cup honey , mustard, and garlic powder. Serve with chicken. 4 servings.

I buy the sweet and sour dressing to dip these in.

Thank you all for your speedy, wonderful advice.

Paula Deans's chicken nuggets

2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey Mustard, recipe follows
Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed) Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

I make them similar to AnnT and LindaC, but I usually coat them in Rice Krispies before baking. Talk about crunch!

Alexa

Batter for deep fried chicken or finger steaks

2 egg whites
4 tablespoons cornstarch
4 tablespoons soy sauce

Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside.

1 cup of bisquick
2/3 cup of water
2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken)

Mix well and add to chic or beef mixture.

Mix together well (coating all meat) and deep fry until golden.

I make mine the same way I do my fried chicken.

Hot sauce, seasoning salt, pepper, garlic powder. Mix well. Dredge in flour and fry in hot oil.

Yummy!

Salt/pepper the meat, dip the strips in buttermilk then dredge through flour ( be sure they are completely covered by the flour ) and deep fry in a Fry Daddy until golden brown.

Perfect every time.