Crispy Oven Chicken Fingers Recipes

CRISPY BAKED CHICKEN FINGERS

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!

CRISPY OVEN CHICKEN TENDERS

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.

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.

CRISPY OVEN BAKED CHICKEN TENDERS

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.

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.

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.

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

CRISPY OVEN BAKED CHICKEN FINGERS

Steps:

• Combine buttermilk, garlic, hot sauce, salt and pepper in a large bowl. Add the chicken, cover and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400. Coat 2 baking pans with oil and set aside. Crush crispbread into coarse crumbs and place the crumbs in a shallow baking dish, toss in the melted butter. Remove the chicken from the marinade and coat with the crumbs. Place on prepared pans and bake, until golden and crisp - about 25 minutes.

CRISPY CHICKEN FINGERS

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.