Crispy Oven Chicken Fingers Recipes

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CRISPY OVEN CHICKEN TENDERS



Crispy Oven Chicken Tenders image

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

1 ½ pounds chicken breast tenders (or whole chicken breasts)
¼ cup flour
½ teaspoon seasoned salt
1 cup cornflake crumbs
1 cup panko bread crumbs
½ teaspoon garlic powder
1 teaspoon paprika
salt & pepper
2 eggs (beaten with 2 tablespoons water)

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 BAKED CHICKEN FINGERS



Crispy Baked Chicken Fingers image

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

2 Chicken breasts
1 cup corn flakes (crushed)
1 cup all flour
1 egg
½ tsp salt
½ tsp black pepper
1 tsp sweet paprika
¼ cup grated parmesan

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 OVEN BAKED CHICKEN TENDERS



Crispy Oven Baked Chicken Tenders image

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

1 1/2 cups panko breadcrumbs ((Note 1))
Oil spray
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard ((or other mustard))
2 tbsp flour
1/2 tsp salt
Black pepper
500 g/1 lb chicken tenderloins ((or breast cut into 2/3" / 1.5cm thick slices, lengthwise))
Oil spray

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

OVEN CHICKEN FINGERS



Oven Chicken Fingers image

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

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves (5 ounces each)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

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.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

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

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

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.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Provided by Ellie Krieger

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup low-fat buttermilk
Nonstick cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

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-FRIED M-80 CHICKEN WINGS



Crispy Oven-Fried M-80 Chicken Wings image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h5m

Yield 6 servings

Number Of Ingredients 12

4 pounds chicken wings, drums and flats (wing tips not attached)
1 tablespoon baking powder
1 tablespoon plus 1 1/2 teaspoons kosher salt
Nonstick cooking spray, for the rack
1/4 cup honey
1/4 cup chile sambal
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
5 tablespoons unsalted butter, melted and warm
1/4 cup minced hot giardiniera, drained of oil
Kosher salt and freshly ground black pepper
Poppy seeds, for garnish

Steps:

  • For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
  • Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
  • Preheat the oven to 425 degrees F.
  • Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
  • For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
  • Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

OVEN-FRIED CHICKEN TENDERS



Oven-Fried Chicken Tenders image

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

1/4 cup Gold Medal™ all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso™ plain or Italian style panko crispy bread crumbs
1/2 cup grated Parmesan cheese
1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages)
Favorite dipping sauce, if desired

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

CRUNCHY CHICKEN FINGERS



Crunchy Chicken Fingers image

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

2 pounds skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup milk
1 (12 ounce) package tortilla chips, crushed

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

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Make and share this Crispy Chicken Fingers recipe from Food.com.

Provided by macalusobrooks

Categories     High Protein

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups self rising flour
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 egg
1/2 cup buttermilk
vegetable oil (for frying, 2 cups or so)
1 lb boneless skinless chicken breast, cut crosswise into 1-inch strips

Steps:

  • In a medium bowl, mix dry ingredients.
  • In a medium bowl beat egg and buttermilk.
  • Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
  • In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

OVEN FRIED CHICKEN FINGERS



Oven Fried Chicken Fingers image

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

2 cups Ritz cracker crumbs (about 40 crackers)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon milk
1 1/2 lbs chicken breast tenders
cooking spray

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

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

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

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

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

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From thekitchenmagpie.com


BEST CRISPY OVEN-BAKED CHICKEN FINGERS WITH ZESTY CAESAR DIP …
2009-03-07 Preheat oven to 450°F (230°C). Line a baking sheet with foil; butter or spray foil. In a shallow dish, combine 1/4 cup (50 mL) of the Milk and 1 tbsp (15 mL) of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips.
From foodnetwork.ca


HOMEMADE CHICKEN FINGERS - DINNER AT THE ZOO
2019-11-19 Instructions. Place the chicken breast tenders and buttermilk in a large bowl. Stir to combine. Cover and refrigerate for at least 30 minutes or up to 8 hours. Place the eggs in a medium sized bowl. Place the flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl. Stir the flour and spices together until well combined.
From dinneratthezoo.com


CRISPY BAKED CHICKEN TENDERS | KITCHN
2020-01-29 Arrange a rack in the middle of the oven and heat to 400°F. Spread the panko into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes.
From thekitchn.com


CRISPY AIRFRYER CHICKEN FINGERS - SIMPLY DELICIOUS
2020-10-03 Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. Cook the chicken: Place the chicken in an Airfryer. Drizzle or spray with olive oil (optional). Set the temperature to 200ºC/390ºF and cook for 10 minutes. After 10 minutes, turn the chicken fingers over and cook for another 3-5 minutes until crisp and golden.
From simply-delicious-food.com


CRISPY BAKED CHICKEN FINGERS - SWEET PEA'S KITCHEN
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside. In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
From sweetpeaskitchen.com


BISQUICK BAKED CHICKEN TENDERS RECIPE - THERESCIPES.INFO
Bisquick Chicken Tenders Recipe - Insanely Good hot insanelygoodrecipes.com. Apr 27, 2021In a 1-gallon Ziploc bag, combine Bisquick mix, cheese, salt, and paprika. Dip half the chicken strips into the egg. Place the egg-washed chicken strips into the bag. Seal the bag and shake until the strips are coated.
From therecipes.info


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