BBQ BAKED CHICKEN FINGERS
Homemade Chicken Fingers that are Marinated in BBQ Sauce then Dipped in Egg and Panko Crumbs for a Delicious Homemade Chicken Finger!
Provided by Julie Evink
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Pound down chicken breasts and cut into strips. Place in bowl and cover with bbq sauce. Cover tightly and marinate in the refrigerator for at least 30 minutes and up to 6 hours. The longer they marinate the more bbq flavor your chicken will have.
- Preheat oven to 400 degrees. Line a baking sheet with silicone baking mat or coat heavily with nonstick spray.
- Combine flour, salt, pepper, and smoked paprika in a shallow dish. In another dish beat eggs. Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour mixture, shake off excess. Then dip in egg mixture, let excess drip off. Then roll chicken strip in Panko crumbs, shaking excess off. Place chicken strips on baking sheet. Spray each with nonstick spray. You MUST do this!
- Bake for 10 minutes. Turn each piece over and spray with nonstick spray on this side. Bake an additional 10 minutes or until chicken is cooked through.
Nutrition Facts : Calories 667 kcal, Carbohydrate 97 g, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 189 mg, Sodium 1376 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
BBQ CHICKEN FINGERS
A bed of spinach leaves topped with Parmesan-encrusted chicken and a sugar-free BBQ sauce is a Healthy Living recipe done right.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix Parmesan and seasonings. Add to chicken; toss to coat. Place in shallow pan.
- Bake 10 to 15 min. or until chicken is done; top with barbecue sauce and cheese. Bake 5 min. or until cheese is melted.
- Serve over spinach.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BAKED BBQ CHICKEN TENDERS
These chicken tenders have a barbecue base but are elevated with a decidedly Asian influence. I use Savory Spice® Asian Delight BBQ Rub, which is different from Chinese five-spice.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
- Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
- Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175.4 calories, Carbohydrate 12.1 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 1339.6 mg, Sugar 5.4 g
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
STICKY FINGERS CHICKEN
This is my own version of a recipe I had found on a magazine a couple of summers ago,sorry I forgot what it was.
Provided by Claudia Sciberras
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed.
- Then brush all over chicken pieces.
- Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.
Nutrition Facts : Calories 373.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 138.1, Sodium 216.2, Carbohydrate 12, Fiber 0.4, Sugar 10.3, Protein 31.2
FINGER LICKIN' OVEN BARBECUE CHICKEN
This recipe makes a very flavorful sauce that is perfect on chicken or used to jazz up plain rice. It is great to fix when you want to grill but the weather just won't cooperate! Even people who don't like barbecue love this sauce. I typically like to double it and set some aside for extra dipping
Provided by Chef Buggsy Mate
Categories Chicken
Time 1h15m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour canola oil into a large frying pan and heat over medium heat.
- Add chicken pieces and brown well.
- Remove chicken and place in a 9x13-inch baking pan.
- Preheat oven to 350°F.
- Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
- Sauté about 2 minutes.
- Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
- Pour sauce mixture into frying pan with onion and stir to combine.
- Simmer sauce for 15-20 minutes to allow the flavors to blend.
- Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
- Bake chicken for 30 minutes or until juices run clear.
- Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
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WHAT TO SERVE WITH BBQ CHICKEN: 17 FINGER ... - INSANELY …
From insanelygoodrecipes.com
4.7/5 (15)Estimated Reading Time 6 minsCategory Side DishesPublished 2020-02-21
- Baked Beans. Sweet baked beans are a backyard BBQ classic. Combine navy beans, bacon, onion, molasses, mustard, ketchup, brown sugar, and Worcestershire sauce for that classic baked bean flavor.
- Coleslaw. Whether you opt for the rich and creamy mayo-based slaw or the tangy vinegar-based one, creamy coleslaw pairs perfectly with the savory flavors of barbecue chicken.
- Mac & Cheese. Now, who doesn’t love mac and cheese? This side dish is so creamy and satisfying, it’s always welcome at any party – especially barbecues!
- Cornbread. Cornbread is another long-time staple at any backyard BBQ. Who ever heard of a cookout without the bread! Of course, I’m not talking about those pre-made mixes.
- Biscuits. It doesn’t get much better than fluffy homemade biscuits. Especially when they’re served up with BBQ chicken, beans, and all the fixings. Spread some butter on top and you’ve got classic comfort food that is sure to be a crowd-pleaser.
- Greek Pasta Salad. What’s a barbecue without pasta salad!? There are so many different types of pasta salad you can make. But my personal favorite is a good Greek pasta salad.
- Baked Wedge Fries. These wedge fries taste oh so sinful you might think they’re deep-fried, but they’re not – they’re baked! How do you achieve such rich and flavorful wedge fries without soaking them in tons of oil?
- Sweet Potatoes. Just like potato, its sweet cousin also makes for a satisfying and flavorful side dish. Whether you make sweet potato fries, baked sweet potatoes, or mashed sweet potatoes, you’re sure to satisfy a hungry crowd.
- Corn on the Cob. Since you’re probably already using the grill, why not add some corn on the cob! This classic side dish pairs perfectly with BBQ chicken.
- Corn Pudding. Ok… so corn on the cob is a classic but if you’re looking to spoil your guests, serve them some homemade corn pudding. It’s classic comfort food just like grandma used to make.
BAKED HONEY BBQ CHICKEN FINGERS - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (2)Category AppetizersCuisine AmericanTotal Time 1 hr
- Combine barbecue sauce and honey in a large bowl. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise. Add the chicken strips to the bowl and stir to coat. Cover tightly and marinate in the refrigerator for 30 minutes and up to 4-6 hours. The longer, the more flavorful your chicken.
- Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
- Combine flour, salt, pepper, and smoked paprika in a shallow dish. Beat eggs in another shallow dish. Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess. Add more Panko to the dish if you are running low. Place the chicken strips on the prepared baking sheet. Spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
- Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer.
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