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.
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
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
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.
OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
- In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
- In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
- Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
CRUNCHY, OVEN BAKED CHICKEN TOES
Age level: 4 to 6 years Skill level: beginner
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.
- In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.
- Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!
- Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
- Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.
Nutrition Facts : Calories 520 calorie, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 202 milligrams, Sodium 1159 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Protein 44 grams, Sugar 16 grams
OVEN BAKED PARMESAN CHICKEN FINGERS
Make and share this Oven Baked Parmesan Chicken Fingers recipe from Food.com.
Provided by Boise Cook
Categories Chicken Breast
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Shake bread crumbs and cheese together in plastic bag.
- combine carlic and oil in a small bowl.
- Flatten chicken to 1/2 inch thickness, cut into one inch wide strips.
- Dip strips in oil mixture, coat with crumb mixture.
- Arrange on a greased baking sheet
- bake at 350 for 20 minutes, turning after 10 minutes.
Nutrition Facts : Calories 414.2, Fat 24.1, SaturatedFat 5.8, Cholesterol 94.5, Sodium 468.7, Carbohydrate 13.9, Fiber 1, Sugar 1.2, Protein 33.7
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
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 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
CHICKEN FINGERS
Make and share this Chicken Fingers recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
- Roll the strips in the cornflakes.
- Set the strips on wax paper until ready to cook.
- At this point the strips can be refrigerated for use the next day.
- In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
- Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
- Repeat with the remaining margarine, oil and chicken fingers.
- *Oven bake method: Preheat oven to 400 F.
- Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1
ULTIMATE CHICKEN FINGERS
Make it a fun night at home with this easy family-favorite for dinner!
Provided by Bisquick(R)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
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