CRISPY BAKED CHICKEN FINGERS
This baked chicken fingers recipe guarantees the most perfectly crispy chicken every single time! Chicken breasts are baked with a cornflake coating for an easy appetizer or main dish. Perfect for game day entertaining.
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer/Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F
- Line a baking tray with parchment paper
- Place cooling rack onto baking tray
- Spray cooling rack with non-stick cooking spray and set aside
- Cut chicken breast into strips and set aside in a large bowl.
- In a medium sized mixing bowl add crushed cereal, flour, salt and pepper, paprika, and parmesan
- In a different medium sized mixing bowl add two eggs, whisked
- Add chicken strips into the mixing bowl containing the whisked egg and mix. Make sure all chicken strips are coated in the egg mixture
- One-by-one dip each chicken strip into the cereal mixture from the other bowl. Ensure chicken is fully coated in the mixture
- Place chicken strips onto the cooling rack. Make sure none of them are touching and are evenly spread out
- Bake for 20 minutes, until golden brown and cooked through
- Enjoy!
Nutrition Facts : Calories 628.4 kcal, Carbohydrate 61.99 g, Protein 63.25 g, Fat 12.34 g, SaturatedFat 4.27 g, Cholesterol 237.48 mg, Sodium 1169.99 mg, Fiber 2.63 g, Sugar 2.81 g, ServingSize 1 serving
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.
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
CRISPY OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 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
CRISPY BAKED CHICKEN FINGERS
These are great with your favorite dipping sauce or in a yummy chicken parmesan sandwich. Be creative and have fun with cooking. Another benefit of these chicken fingers is that I know they are made from fresh wholesome ingredients.
Provided by CookingWithChefBud
Categories Appetizers
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut chicken into finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minute on wire rack before serving.
Nutrition Facts : Calories 542 calories, Fat 11.8745267315285 g, Carbohydrate 69.1684858660922 g, Cholesterol 257.846666666667 mg, Fiber 4.37310745227231 g, Protein 37.3055764424272 g, SaturatedFat 3.08972044882857 g, ServingSize 1 1 Serving (229g), Sodium 1397.84219871844 mg, Sugar 64.7953784138199 g, TransFat 1.66942923079036 g
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.
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
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 OVEN CHICKEN TENDERS
These Chicken Tenders are coated in a bread crumb mixture & then oven-baked until crispy!
Provided by Holly Nilsson
Categories Chicken Lunch Main Course
Time 28m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line a pan with parchment paper.
- Cut chicken breasts into 3/4" pieces if using whole chicken breasts.
- Combine flour and seasoned salt in a bowl.
- Combine cornflake crumbs, panko bread crumbs, garlic powder, paprika and salt & pepper to taste.
- Season chicken with salt & pepper.
- Lightly dredge chicken in flour, dip in eggs and finally dip in the bread crumb mixture.
- Place chicken on prepared pan and spray with cooking spray or oil.
- Bake 18-22 minutes or until cooked through.
Nutrition Facts : Calories 527 kcal, Carbohydrate 67 g, Protein 46 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 1061 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CRISPY CHICKEN TENDERS
Oven Baked Chicken Tenders with lemon garlic flavours, coated in a golden parmesan Panko crumb! Oven fried, crispy chicken strips with an irresistible crunch!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
- Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)
Nutrition Facts : Calories 398 kcal, Carbohydrate 13 g, Protein 48 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 888 mg, Sugar 1 g, ServingSize 1 serving
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 OVEN BAKED CHICKEN TENDERS
Crispy Oven Baked Chicken Tenders will blow your mind and taste buds. We are talking about super crispy chicken tenders with addictive Parmesan coating to it and they are BAKED! It tastes just like fried chicken but only baked! Now that's great news isn't it, your guilt wont kick in and your waist lines are going to be happy.
Provided by Jyothi Rajesh
Categories finger food Snacks
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- Toast panko bread crumbs in oven for 4 minutes by spreading it on a lightly greased baking tray. Once the crumbs begin to turn golden brown remove it and let it cool completely.
- Scrape toasted panko into a large bowl or wide bowl. Mix grated Parmesan and little flour to it. Mix well.
- Into another wide bowl break an egg, add mayo, salt, pepper and garlic. Mix into lump free coating.
- Make a butterfly cut on chicken breasts but separating into two pieces. Cut thin strips or fingers out of each piece.
- Dip chicken strips in batter, left with right hand and place it in bread crumbs, use your left hand while working with dry coating. Sprinkle enough bread crumb coating on both sides and press tightly to ensure chicken is coated well. Lift and place on wired messed lined above a sheet pan.
- Preheat oven to 350 F, bake for 18 to 20 minutes turning it once mid way during the bake time.
- Serve as a dip-able finger food along with dipping sauce like marinara sauce, ranch, or honey mustard dip. It's great to be served along with creaser's salad or any salad), pasta or rice for your quick weeknight dinner.
Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 123 mg, Sodium 442 mg, ServingSize 1 serving
OVEN BAKED CHICKEN TENDERS
These baked chicken strips are pefectly crispy outside and tender inside.
Provided by Bintu Hardy
Categories Dinner
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F / 200C, line a large baking pan with parchment paper and set aside.
- Whisk the eggs, mayonnaise and water together in a shallow bowl.
- In a separate shallow bowl, whisk together breadcrumbs, flour, paprika, garlic powder, salt, pepper and onion powder.
- Dip the chicken tenders, one at a time, into the egg mixture first, drain it, then add it to the breadcrumb mixture and press the breadcrumbs onto the chicken.
- Place breaded tenders onto the prepared baking pan.
- Spray the tops with olive oil or vegetable oil spray, then bake for 15 to 20 minutes or until a light golden brown and the interal temperature is 165F / 74C.
Nutrition Facts : Calories 567 kcal, Carbohydrate 17 g, Protein 54 g, Fat 30 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 239 mg, Sodium 1165 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
OVEN CHICKEN FINGERS
Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN STRIPS RECIPE
Chicken strips never tasted so good! This baked chicken strips recipe is so finger lickin' good and so easy to make for a tasty meal, appetizer or finger food. Crispy Homemade Chicken Strips served with a creamy yogurt dip is a recipe you're going to love!
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F
- Line a baking tray with baking paper
- Place cooling rack onto baking tray
- Spray cooling rack with non-stick cooking spray and set aside
- Cut chicken breast into thin chicken strips and set aside
- In a medium sized mixing bowl add cereal, flour, salt and pepper, paprika, and mozzarella cheese
- In a different medium sized mixing bowl add two eggs
- Whisk eggs
- Add chicken strips into the mixing bowl containing the whisked egg and mix. Make sure all chicken strips are coated in the egg mixture
- One-by-one dip each chicken strip into the cereal mixture from the other bowl. Ensure chicken is fully coated in the cereal mixture
- Place chicken strips onto the cooling rack. Make sure none of them are touching and are evenly spread out
- Bake for 20 minutes, until golden brown and cooked through
- Whilst the chicken fingers are cooking begin making the dip
- In a small bowl mix yogurt, juice of lime, olive oil and cilantro
- Place dip in fridge until the chicken strips are cooked
- Serve hot chicken fingers with refreshing dip on the side
Nutrition Facts : Calories 726 kcal, Carbohydrate 69 g, Protein 66 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 253 mg, Sodium 1123 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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