Crispy Baked Chicken Fingers
These are great with your favorite dipping sauce or in a yummy chicken parmesan sandwich. Be creative and have fun with cooking. Another benefit of these chicken fingers is that I know they are made from fresh wholesome ingredients."This baked version was a quick, super-easy and healthy alternative to our families usual fried chicken fingers. The coating was light and baked up crisp while the chicken remained juicy on the inside. The kids really loved them and although I thought they were somewhat bland on their own, they were quite tasty when served with our favorite dipping sauces. For my taste, I would spice up the seasoning just a bit...but, as I said, the kids really (and I mean really) loved them. Just don't overcook the fingers or chicken will dry out." - sgrishka
Yield: 6 Ready in 45 minutes
favorite of 3,324 people 2,096 people want to try
Crispy Baked Chicken Fingers Preparation
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature.
2. Cut Chicken into Finger sized strips.
3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.
4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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