Best 4 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 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 CHICKEN FINGERS AND CHICKEN PICCATA

Steps:

• For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
• Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
• In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
• Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
• For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
• Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.

YUMMY PARMESAN CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with a greased rack.
• In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper.
• Process to make fine crumbs.
• Place in a shallow bowl.
• Cut chicken breasts into four strips each.
• In a bowl, beat egg; add chicken strips.
• Using a fork, dip chicken strips in crumb mixture until evenly coated.
• At this point they can be frozen then continue on with the instructions when ready to bake.
• Arrange on greased rack set on a baking sheet.
• In small bowl, microwave butter and garlic at High for 45 seconds or until melted.
• Brush chicken strips with melted butter.
• Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.).