Oven Baked Parmesan Chicken Fingers Food

CRISPY CHICKEN TENDERS

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!)

OVEN CHICKEN FINGERS

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.

OVEN BAKED PARMESAN CHICKEN FINGERS

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.

CRUNCHY PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

OVEN BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.

PARMESAN-CRUSTED CHICKEN FINGERS

Steps:

• Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
• Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

OVEN BAKED CHICKEN FINGERS

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.

OVEN BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees.
• Dip chicken in egg, then bread cumbs, coating well.
• In 13x9" glass baking dish, place chicken.
• Bake uncovered 20 minutes.
• Pour sauce over chicken, then top with cheese.
• Bake 10 minutes or until chicken is no longer pink.
• Serve with hot cooked pasta.

BAKED CHICKEN FINGERS

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.

OVEN-BAKED PARMESAN CHICKEN STRIPS

Steps:

• Spray a baking sheet with non-stick spray.
• In a shallow dish, combine milk and egg.
• In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
• Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
• Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.