Chicken is a mainstay in our diet. The continual question is “What shall we do with it tonight?”. Baked Chicken Fingers is one of those that can be tweaked a little and be different every time you make it.
We don’t like to fry food, but liked the baked crispiness of this recipe. We have made and changed this recipe so many times that when I looked it up to write this post, the only consistency was the chicken and olive oil. The spices are constantly being changed.
Baked Chicken Fingers
The original recipe is:
2 lbs chicken breast tenders or boneless skinless chicken breast cut in 1″ strips
1 cup Italian bread crumbs
2 tbsp Parmesan cheese, grated
1 tsp powdered or granular garlic
1/4 cup olive oil
Mix bread crumbs, garlic and Parmesan cheese in a shallow bowl. Pour the olive oil in another shallow bowl. Dip chicken strips in olive oil then coat with crumbs. Place on greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Serve with your favorite dipping sauce.
Our new and I think improved recipe is:
2 lbs boneless skinless chicken breast cut in 1″ strips
1 cup Panko Crumbs
1 tsp Red Robin spice
1/4 – 1/2 smokey paprika
1/4 cup olive oil
Mix bread crumbs and spices in a shallow bowl. Pour the olive oil in another shallow bowl. Dip chicken strips in olive oil then coat with crumbs. Place on greased baking sheet. Bake at 375 degrees for 15 minutes or until golden brown. Serve with your favorite dipping sauce.
Important to the crispness of this recipe is how dry you get your chicken. 
After the strips have been cut place on a layer of 2-3 paper towels to draw out the extra dampness of the chicken for 10- 15 minutes, then proceed with dipping and bake.
They are great fresh and almost as good the next day warmed in the microwave. Make smaller pieces of chicken for appetizers of kids parties.
Enjoy!
- 2 lbs boneless skinless chicken breast cut into 1" strips
- 1 cup Panko Crumbs
- 1 tsp Red Robin spice
- ¼ tsp Smokey Paprika
- ¼ cup olive oil
- Mix crumbs and spices together in a shallow bowl. Pour olive oil into another shallow bowl. Dip chicken in oil then coat with crumb mixture. Place on greased baking sheet. Bake @ 375 degrees for 15 minutes.
These sound fantastic! I am always on the lookout for healthy finger food for my fussy toddler and I think with a little adjustment on the spices you have used, these will be perfect! Thanks for providing me with some inspiration. I have pinned this for later. Stopping by from Titus 2 Tuesdays
Kelly @ Mum-bo-Jumbo recently posted…10 Simple Table Centrepieces for the Home
I love that these are baked! A healthier version and they look yummy. Thanks for sharing with SYC.
hugs,
Jann
That’s my favorite part of this recipe. My husband and I have basically sworn off the mess of frying anything. These are savory and crispy. Thank you for stopping by.
Mary Ellen Stringham recently posted…DIY: Kitchen Island
We eat a lot of chicken too and it can be hard to do something different with it. This looks like a great way to use it. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Laura@ Baking in Pyjamas recently posted…Coconut Raspberry Loaf
Baked chicken fingers are such a lifesaver for busy weeknights!. Thanks for sharing!
Do you have a favorite dipping sauce that pairs especially well with these chicken fingers?
They’re really good with Sweet Chili sauce and the kids love fry sauce.