GUILTLESS OVEN-FRIED CHICKEN FINGERS
Steps:
- Heat the oven to 350 degrees F.
- In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
- Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
- Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
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.
OVEN FRIED CHICKEN FINGERS
This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!
Provided by CarolAnn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
- Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
- Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
- Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).
Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4
FEIGER'S OVEN-FRIED CHICKEN
This recipe was given to me by a former patient's wife, Mrs. Feiger, many years ago. I was tired of making the same things for dinner and asked for a new idea. It is so simple but so delicious! Many people have asked for the recipe and were surprised at how simple it was. Please follow the directions exactly, because if you don't, the results will not be the same as mine! You can use any chicken parts that you like, but we love to use wings and serve them as an appetizer. Reheated, they taste great the next day, if not better (should you have any left!). Time does not include overnight marinading. Note: For less calories you can remove the skin from chicken parts and use low fat dressing. Also keep in mind that you are discarding a large part of the marinade, so those calories and fats are not consumed.
Provided by Maggie in Florida
Categories Chicken
Time 55m
Yield 48 pieces, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix cranberry sauce, soup mix and dressing together. You can break it up with your cleaned hand;it is much faster and better that way.
- Add chicken wings (or other chicken parts) and mix well together.
- Marinade overnight, mixing the chicken once or twice.
- Turn oven to 400 degrees.
- Spray cookie sheet/s with Pam or similar spray. Place chicken parts on it, making sure they don't touch each other. DO NOT POUR MARINADE OVER CHICKEN! If you do, you will get stewed chicken with a soupy consistency, not oven-fried!
- Bake at 400 degrees for one hour (check chicken after 45 minutes to make sure it doesn't burn. Depending on your oven, it may be ready after 45 minutes).
- Either discard the marinade or use it to make more chicken, but don't use it as is, since raw chicken was in it. You can try and cook it thoroughly, and perhaps use it for some sauce, but this chicken is intended to be eaten without additional sauce, especially the wings. Great finger-lickin' food!
Nutrition Facts : Calories 916.5, Fat 65.8, SaturatedFat 13.1, Cholesterol 151.4, Sodium 1560.5, Carbohydrate 45.1, Fiber 1.3, Sugar 40.8, Protein 37.4
OVEN-FRIED CHICKEN TENDERS AND FRIES
Feel good serving delicious Oven-Fried Chicken Tenders and Fries! Kids and adults will both enjoy our Healthy Living Oven-Fried Chicken Tenders and Fries.
Provided by My Food and Family
Categories Home
Time 37m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
- Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
- Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)
Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, I have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd I strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h4m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into about 3/4-inch strips (or as desired).
- In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
- Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
- Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
- Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
- For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
- Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
- Place the strips into the flour mixture mixture and toss to coat completely.
- Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
- Heat oil in a large heavy skillet to 375 degrees F.
- Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
- Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
- TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.
Nutrition Facts : Calories 1593.1, Fat 149.2, SaturatedFat 22.8, Cholesterol 105.3, Sodium 324.1, Carbohydrate 31.6, Fiber 1.5, Sugar 3.4, Protein 34.3
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.
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- Thaw the chicken, if frozen, and trim any fat or tough membranes. Mix together the buttermilk, 1 ½ teaspoons Cajun seasoning, Frank’s hot sauce and garlic. Place the chicken in a large Ziploc bag, pour on the buttermilk mixture, and seal tightly. Place the bag in a large bowl or container.
- Let the chicken marinate for at least 2 hours or as long as 24 hours. If marinating longer than 2 hours, keep the chicken in the refrigerator.
- Spray a large baking sheet with cooking spray. Place an oven rack just above the middle of the oven. Preheat oven to 425 degrees.
- Mix together the panko, whole wheat panko, cornflake crumbs, crushed French fried onions, 1 ½ teaspoons Cajun seasoning and parsley. Using tongs, remove each chicken piece from the marinade, and let the excess liquid drip away. Dip or roll each chicken tender in the crumb mixture, pressing so the crumbs adhere to the entire surface.
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