Best 8 Baked Chicken Fingers Recipes

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Crispy, golden-brown baked chicken fingers are a healthier alternative to fried chicken fingers, perfect for a quick and easy weeknight meal. Made with simple ingredients like boneless, skinless chicken breasts, panko breadcrumbs, grated Parmesan cheese, and a flavorful blend of herbs and spices, these chicken fingers are baked to perfection in just 20 minutes. Serve them with your favorite dipping sauce for a delicious and satisfying meal that the whole family will love.

This article includes three variations of the baked chicken fingers recipe:

1. **Classic Baked Chicken Fingers:** This is the basic recipe for baked chicken fingers, made with a simple blend of herbs and spices.

2. **Buffalo Baked Chicken Fingers:** These chicken fingers are coated in a spicy buffalo sauce, made with cayenne pepper, paprika, and hot sauce.

3. **Honey Mustard Baked Chicken Fingers:** These chicken fingers are coated in a sweet and tangy honey mustard sauce, made with honey, Dijon mustard, and yellow mustard.

No matter which variation you choose, you're sure to enjoy these delicious and easy-to-make baked chicken fingers.

Let's cook with our recipes!

BAKED CHICKEN FINGERS



Baked Chicken Fingers image

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

1 lb chicken breast, sliced into thin strips
1/2 cup low-fat buttermilk
1/2 cup crushed corn flakes (, or cheese crackers)
1/4 cup Italian seasoned breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil

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.

BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS



Baked Honey-Mustard Chex Chicken Fingers image

These crunchy, crispy chicken fingers aren't just for kids. Corn Chex cereal is the simple base for an out-of-the ordinary coating, perfectly complemented by a sweet and snappy honey mustard dipping sauce.

Provided by By Cindy Rahe

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7

6 cups Corn Chex™ cereal
1/2 cup mayonnaise
1/2 cup honey
1/3 cup yellow mustard
1 lb boneless skinless chicken breasts, cut into strips
2 tablespoons honey
2 tablespoons yellow mustard

Steps:

  • Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
  • Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
  • Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
  • Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
  • Meanwhile, stir together 2 tablespoons each honey and mustard.
  • Serve chicken with sauce for dipping.

Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 55 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 32 g, TransFat 0 g

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE



Baked Coconut Chicken Fingers with Passion Fruit Sauce image

Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.

Provided by Bibi

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 8

Number Of Ingredients 19

1 (14 ounce) can coconut milk
2 pounds chicken tenders
½ cup coconut flour
½ cup almond flour
1 teaspoon kosher salt
1 teaspoon ground ginger
¾ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 ½ cups shredded unsweetened coconut
3 eggs, beaten
avocado oil cooking spray
3 tablespoons butter
2 tablespoons white sugar
½ teaspoon kosher salt
2 firm ripe bananas, cut into 1/4-inch slices
1 cup thinly sliced fresh pineapple
2 tablespoons cornstarch
4 tablespoons coconut milk
1 passion fruit, pulp scooped out

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  • Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  • Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  • Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  • Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  • Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g

EASY BAKED CHICKEN FINGERS



Easy Baked Chicken Fingers image

These super-simple chicken fingers require very few ingredients and are baked as opposed to fried. They are perfect for kids or at parties.

Provided by Cupcake Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
½ teaspoon salt
⅛ teaspoon ground black pepper
2 cups dry bread crumbs
4 egg whites, beaten
12 small skinless, boneless chicken thighs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix flour, salt, and pepper together in a medium bowl. Place bread crumbs and egg whites into 2 separate bowls.
  • Toss 1 chicken thigh in flour to lightly coat; shake off excess. Dip lightly into the egg whites. Let excess egg drip back in the bowl. Press into bread crumbs to coat both sides evenly. Place the breaded chicken thigh onto a baking sheet. Repeat with remaining chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.4 calories, Carbohydrate 21 g, Cholesterol 28.6 mg, Fat 5.8 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 1.6 g, Sodium 273.2 mg, Sugar 1.2 g

BAKED CHICKEN FINGERS



Baked Chicken Fingers image

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

1/2 cup wheat germ
1/2 cup unprocessed bran
1/4 cup plain dried breadcrumbs
2 tablespoons ground flaxseed
2 tablespoons grated Parmesan
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Coarse salt and ground pepper
1 tablespoon olive oil
2 large eggs
1 1/2 pounds chicken tenders (about 16)
Barbecue sauce, for serving (optional)

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

"YOU WON'T BELIEVE THEY ARE BAKED" CHICKEN FINGERS



I always love to find recipes that are low in fat and that taste just as good as the deep fried version. So crunchy, yummy and good for you. These are from Bonnie Stern's cookbook, Simply HeartSmart.

Provided by Pipcat1

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil
1 lb boneless skinless chicken breast
1/3 cup thick yogurt
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 1/2 cups corn flake crumbs

Steps:

  • Preheat oven to 400 degrees farenheit.
  • Brush baking sheet with oil.
  • Cut each chicken breast into 4 or 5 strips.
  • Place yogurt, ketchup, mustard, Worcestershire and pepper in bowl and combine well. Add chicken pieces and coat well.
  • Place cornflake crumbs on large plate. One at a time, roll chicken fingers in crumbs and pat inches.
  • Place chicken in single layer on baking sheet and bake for 15 minutes. Turn and bake for 10 to 12 minutes longer, or until crisp and cooked through.

NIF'S BAKED CHICKEN FINGERS



Nif's Baked Chicken Fingers image

Make and share this Nif's Baked Chicken Fingers recipe from Food.com.

Provided by Nif_H

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs boneless skinless chicken breasts, cut into long 1-inch strips
1 egg white
1/4 cup plain low-fat yogurt
1 1/2-2 cups corn flake crumbs
1/2 teaspoon seasoning salt (Hy's brand if you can get it)
1 teaspoon black pepper, freshly ground
olive oil flavored cooking spray (it keeps saying olive oil flavoured but I use the real stuff in a spritzer) or cooking spray (it keeps saying olive oil flavoured but I use the real stuff in a spritzer)

Steps:

  • Preheat oven to 375°F.
  • Beat egg white and yogurt in a large bowl. Add chicken and stir to coat.
  • In a flat-ish bowl, mix together corn flake crumbs, seasoning salt and pepper.
  • Spray cookie sheet with olive oil or cover with parchment paper or nonstick foil.
  • Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with olive oil and place in oven for 20 minutes.

BAKED CHICKEN FINGERS



BAKED CHICKEN FINGERS image

Categories     Chicken

Number Of Ingredients 10

2 cups panko breadcrumbs
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 large egg whites
1 tablespoon water
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme
1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

Steps:

  • Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Combine the breadcrumbs and canola oil in a 12-inch skillet, and cook over medium to medium-high heat, stirring almost constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool. Mix the flour, garlic powder, and cayenne pepper together in a second wide and shallow dish. Add the egg whites, water, Dijon mustard and thyme to a third dish and whisk vigorously until the egg whites are broken up and the mixture is foamy. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture (shaking to remove excess) then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until the chicken is cooked through.

Tips:

  • Use a good quality chicken. Free-range or organic chicken is best.
  • Cut the chicken into even-sized pieces. This will help them cook evenly.
  • Season the chicken with your favorite spices and herbs. Salt and pepper are a good start, but you can also add garlic powder, onion powder, paprika, or chili powder.
  • Coat the chicken in a breadcrumb mixture. This will help them get crispy in the oven.
  • Bake the chicken fingers at a high temperature. This will help them cook quickly and evenly.
  • Serve the chicken fingers with your favorite dipping sauce. Ranch dressing, ketchup, or honey mustard are all good options.

Conclusion:

Baked chicken fingers are a delicious and easy-to-make meal that the whole family will enjoy. They're perfect for a weeknight dinner or a party appetizer. With a few simple tips, you can make sure your chicken fingers turn out perfect every time.

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