Crispy Baked Chicken Fingers Food

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CRISPY OVEN BAKED CHICKEN FINGERS



Crispy Oven Baked Chicken Fingers image

Homemade crispy oven baked chicken fingers. Make extra for homemade convenience - simply freeze then bake on those busy nights.

Provided by Getty Stewart

Categories     Main Course

Time 34m

Number Of Ingredients 7

1 Tbsp canola oil
1 cup Panko crumbs
1/2 tsp salt
2-3 chicken breasts
2 tsp cajun seasoning
1/4 cup all-purpose flour
1 egg (lightly beaten)

Steps:

  • In small fry pan, heat 1 Tbsp of canola oil over medium-high heat.
  • Add panko crumbs and stir to coat evenly. Continue to stir until crumbs are an even golden brown. Remove from heat, mix in in salt and cool.
  • Slice chicken breasts into even sized strips, about 4-5 strips per chicken breast.
  • Season strips generously with seasoning.
  • Set up breading station - flour, egg, bread crumbs. Using all three stations in this order will ensure a coating that will stick to the chicken.
  • Dredge strips in flour to coat and shake off excess. Dip in egg and slide along side of bowl to remove excess. Coat with panko crumbs and pat down.
  • Place on lightly greased baking sheet.
  • Bake at 400° F (205° C) for 7 minutes, flip strips and bake for another 7 minutes or until meat thermometer reads 165° F (74° C).
  • Serve hot with your favorite dipping sauce or cool thoroughly and serve over salad.

Nutrition Facts : Calories 271 kcal, Carbohydrate 18 g, Protein 28 g, Fat 9 g, Sodium 558 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED CHICKEN FINGERS



Baked Chicken Fingers image

This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc!

Provided by erinBOberrin

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, sliced into thin strips
1/2 cup low-fat buttermilk
1/2 cup crushed corn flakes (, or cheese crackers)
1/4 cup Italian seasoned breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees.
  • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
  • Cover and put in refrigerator for 10-15 minutes.
  • Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
  • After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
  • Add olive oil to shallow baking pan.
  • Place chicken in pan.
  • Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
  • Serve with honey mustard dip or light ranch dressing.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

  • Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  • Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Provided by Ellie Krieger

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup low-fat buttermilk
Nonstick cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

Steps:

  • Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
  • Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
  • Serve with the mustard sauce.
  • In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

OVEN BAKED CHICKEN FINGERS



OVEN BAKED CHICKEN FINGERS image

Crispy on the outside and tender & juicy on the inside, this is fun finger food to enjoy! Baked instead of fried, they are a healthy choice for your family! VIDEO https://www.youtube.com/watch?v=WrQovEvp7H0

Provided by CLUBFOODY

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 large chicken breasts, cut into strips
3/4 cup unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
3 large eggs, beaten
2 cups panko breadcrumbs
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400ºF and lightly spray an aluminum-lined baking sheet; set aside. In a large re-sealable plastic bag, we'll combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine.
  • In a shallow bowl, add beaten eggs. In another shallow bowl, combine panko and cheese; stir to combine.
  • Place a few chicken strips in flour mixture; close bag and shake until well coated. Dredge floured strips in eggs and then in panko mixture, making sure they are well coated. Arrange fingers on prepared baking sheet and bakes for 25 minutes or until the internal temperature reads 165ºF. Turn the heat to broil and cook until golden brown, about 3 minutes. Serve with *Honey Mustard Dipping Sauce.

Nutrition Facts : Calories 532.2, Fat 17, SaturatedFat 6, Cholesterol 196.9, Sodium 686, Carbohydrate 57.8, Fiber 3.1, Sugar 3.7, Protein 34.3

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400° for 25 minutes or until brown and cooked through, turning once.
  • Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

CRISPY OVEN-BAKED CHICKEN FINGERS WITH ZESTY CAESAR DIP



Crispy Oven-Baked Chicken Fingers With Zesty Caesar Dip image

A wholesome crisp coating and a tasty sauce made with the goodness of milk give this dinner favourite a healthy make-over. Serve with plenty of raw veggie sticks on the side.....

Provided by Chef mariajane

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups milk, divided
2 tablespoons Dijon mustard, divided
1 1/2 cups crisp whole wheat crackers, finely crushed
1 lb chicken breast, boneless, skinless
1/4 cup all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice, freshly squeezed
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 450°F Line a baking sheet with foil; butter or spray foil.
  • In a shallow dish, combine 1/4 cup of the milk and 1 tablespoons of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch by 1/2 inch strips. Dip each chicken strip first into Milk mixture them into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
  • Bake chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.
  • Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 minutes or until thick. Remove from heat; stir in lemon juice and Parmesan cheese. Serve chicken with hot Caesar Dip.
  • COOKING TIP: Crisp crackers such as Wheat Thins works best. You'll need about 3 cups crackers. Make crumbs in a food processor or place crackers on a resealable plastic bag and crush with a rolling pin.
  • FOR THE ADVENTUROUS: Add 1/4 teaspoons cayenne pepper to milk for coating mixture and add 1/2 teaspoons anchovy paste and 1 tablespoons chopped drained capers to sauce with garlic.

Nutrition Facts : Calories 501.7, Fat 23.8, SaturatedFat 8.5, Cholesterol 96.5, Sodium 915, Carbohydrate 36.7, Fiber 4.2, Sugar 0.7, Protein 35.8

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Make and share this Crispy Chicken Fingers recipe from Food.com.

Provided by macalusobrooks

Categories     High Protein

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups self rising flour
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 egg
1/2 cup buttermilk
vegetable oil (for frying, 2 cups or so)
1 lb boneless skinless chicken breast, cut crosswise into 1-inch strips

Steps:

  • In a medium bowl, mix dry ingredients.
  • In a medium bowl beat egg and buttermilk.
  • Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
  • In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

CRISPY OVEN BAKED CHICKEN FINGERS



Crispy Oven Baked Chicken Fingers image

Make and share this Crispy Oven Baked Chicken Fingers recipe from Food.com.

Provided by Jakers

Categories     Lunch/Snacks

Time 45m

Yield 36 pieces, 4-6 serving(s)

Number Of Ingredients 8

2 cups buttermilk
2 cloves crushed garlic
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 lbs boneless skinless chicken breasts, cut into 3 - by 1/4 inch strips
1 (7 ounce) package sesame crispbread, such as WASA
6 tablespoons unsalted butter, melted

Steps:

  • Combine buttermilk, garlic, hot sauce, salt and pepper in a large bowl. Add the chicken, cover and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400. Coat 2 baking pans with oil and set aside. Crush crispbread into coarse crumbs and place the crumbs in a shallow baking dish, toss in the melted butter. Remove the chicken from the marinade and coat with the crumbs. Place on prepared pans and bake, until golden and crisp - about 25 minutes.

Nutrition Facts : Calories 679.4, Fat 22, SaturatedFat 12.5, Cholesterol 182.4, Sodium 944, Carbohydrate 57, Fiber 9, Sugar 6.8, Protein 62.5

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