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 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
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.
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 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 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 CHICKEN FINGERS
Michelle McCusker Wolff from Grand Rapids, Michigan won over finicky eaters in her house with these healthier chicken fingers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
- Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
- Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.
Nutrition Facts : Calories 393 g, Fat 13 g, Fiber 4 g, Protein 51 g
ULTIMATE CHICKEN FINGERS
Restaurant food made at home! Did you know it could be so easy?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 34m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°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 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g
CHICKEN FINGERS
Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.
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
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
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