A chicken fingers recipe that is baked instead of fried to make a simple lunch or outdoor picnic a little healthier. The breadcrumbs are pre-baked to make them golden and crunchy.
Chicken breasts cut into pieces dipped in mayonaise and breadcrumbs with some seasoning makes this quick to prepare. The mayo helps to keep the chicken moist. I personally use mayo with avocado oil.
You can use the cooked chicken fingers in a wrap with some lettuce and ranch dressing if you are going to be on the go. They can also be cut and added on top of a salad.
The breaded chicken is baked on a rack on top of a large baking sheet pan so that the bottom cooks evenly. If you don’t have a rack, you can cook on the pan using some parchment paper so the coating doesn’t rip off after it’s cooked.
If you like something a little hotter, you can also brush on some buffalo or other hot sauce right out of the oven. Dipping sauces like Ranch or Blue Cheese dressings are optional.
Baked chicken fingers taste best served hot and fresh but you can also enjoy them cold. A perfect side would be celery sticks, potato salad, or baked fries.
You May Need
Organic Breadcrumbs
Organic ingredients are a healthier option but use what you can get. Panko is also good if you want extra crispy coating.
More Info
Baking & Cooling Rack
Stainless steel and oven safe or use as a cooling rack on the counter. Measures 10.25”x15.25” to fit most sheet pans.
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Ingredients
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1 pound (2) chicken breasts
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1 & ½ cups plain breadcrumbs or panko
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Avocado oil cooking spray
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1/3 cup mayonnaise
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1/3 cup all purpose flour
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2 tablespoons paprika
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Salt and pepper sprinkled
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Optional: 1 teaspoon garlic powder and 1/2 tablespoon onion powder
Servings: 4
Time: 35 minutes
Instructions
1
Download the recipe PDF from the red button above. In your Download folder, Click file to unzip. Right click on PDF to Open With > Adobe Reader.
Print the recipe by choosing File > Print.
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Preheat oven to 400℉. Poke chicken breasts with fork all around. Slice chicken breasts long ways into 5-6 slices.
2
In a large baking sheet lined with parchment paper, spread out the breadcrumbs and spray lightly with the cooking spray. Bake for 6-8 minutes or until golden as shown.
3
In a large bowl, add mayo with chicken slices. Stir to coat the mayo on each piece of chicken.
4
In a gallon freezer zip-top bag, place the baked breadcrumbs and add flour and paprika.
Optional: add the garlic and onion powder.
Zip the bag and shake to mix thoroughly.
5
Using a fork, place 3 chicken slices in the coating bag, seal, and shake to cover completely.
6
Place coated chicken on baking rack on top of a baking sheet pan. If you don’t have a rack, use a baking sheet pan lined with parchment paper.
Repeat Step 5 for the other slices.
Spray lightly with cooking spray. Sprinkle with salt generously and pepper to taste.
7
Bake for 20 minutes.
Best served hot, juicy, and fresh out of oven. Use blue cheese or ranch dressing for dipping sauce with some celery sticks.
Optional: additionally, heat under broiler for 1 minute for extra crispy coating.
Nutritional Facts
Serving= 3 pieces
Calories: 419
Protein: 25g
Carbohydrates: 32g
Fat: 18g
Rating
RomantiCraft > Recipes > Lunch Recipes > Chicken Fingers
