CRISPY OVEN BAKED CHICKEN FINGERS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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