Crispy Parmesan Chicken Fingers Recipes

PARMESAN CHICKEN FINGERS

Steps:

• In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

CRISPY CHICKEN FINGERS

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.

CONTEST-WINNING CRISPY CHICKEN FINGERS

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.

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Season chicken strips with salt and pepper.
• Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
• Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
• Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Combine the egg and the lemon juice.
• In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
• Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
• Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
• Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
• Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
• Enjoy!

CRISPY PARMESAN CHICKEN FINGERS

Steps:

• Crush French Fried Onions in plastic bag with hands or rolling pin.
• Combine mayonnaise and cheese.
• Brush mixture on chicken.
• Dip into onion crumbs, pressing firmly to adhere.
• Place chicken on baking sheet.
• Bake at 400°F for 15 minutes or until no longer pink in center.

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.

CEREAL CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
• Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!

EASY PARMESAN CHICKEN FINGERS & WRAPS

Steps:

• Heat oven to 400°F.
• Base Recipe:
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess. Add 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Place on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard shaker bag and any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done.
• Kid Variation:
• Meanwhile, prepare Dinner in large saucepan as directed on package, using the Light Prep directions and adding broccoli to the boiling water for the last 3 min. Serve Dinner with 2/3 of the chicken and barbecue sauce for dipping. Makes 4 kid servings.
• Adult Variation:
• Place 1/3 of the chicken strips evenly on tortillas; top with lettuce and peppers. Drizzle with combined dressing and barbecue sauce; roll up. Makes 2 adult servings.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.