Crispy Baked Chicken Fingers

Baked chicken fingers are a great alternative to traditional fried chicken fingers. These healthy chicken fingers are perfect when you want that crispy crunch while staying on track eating healthy.

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Crispy Baked Chicken Fingers Recipe

Can I Make These to Freeze For Later?

You can make these chicken fingers ahead and use them as a freezer meal. You can either get the chicken fingers ready until the point that they are ready for the oven. You can lay each prepared chicken finger on a plate and freeze them. Once each finger is frozen, you can add them to a freezer bag. This lets you take out as many or as few as you want to make. The other way is to fully cook the chicken fingers and then once they have cooled, you can put them in a freezer bag.

Are Oven Baked Chicken Fingers Healthy?

When you are making these baked chicken fingers, you are making them healthier because you are not frying them. Thanks to the panko bread crumbs, you get the same delicious crunch without the oil and fat that comes with fried chicken. Once you have tried my Chicken Fingers Healthy version, you will only make them this way.

What Dipping Sauces Should I Serve with Homemade Chicken Fingers

When it comes to chicken fingers, there are many types of dipping sauce. Some people like ketchup or mustard. You can use honey mustard, ranch or even other salad dressing as a dipping sauce.

How to Reheat these Oven Baked Chicken Fingers

If you have leftovers of these oven-baked chicken fingers you will want to store them in the refrigerator. Make sure they are in an airtight container. When you are ready to reheat these chicken fingers, you will want to reheat them in a skillet or in the oven. If you use the microwave to reheat the chicken fingers, they will be soggy and will not have the tasty crunch they did straight from the oven. You will want to reheat the chicken until it is heated through but you do not want to over heat them. This can make them dry and hard to eat.

Ingredients for Chicken Fingers Recipe

• Panko breadcrumbs
• Canola oil
• All-purpose flour
• Garlic powder
• Cayenne pepper
• Egg
• Water
• Dijon mustard
• Dried thyme
• Chicken tenderloins

How to Make Baked Chicken Fingers

Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.

In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.

In a second shallow dish, combine flour, garlic powder, and cayenne pepper.

In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme 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 tenderloins.

Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.

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Crispy Baked Chicken Fingers

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Baked chicken fingers are a great alternative to traditional fried chicken fingers. These healthy chicken fingers are perfect when you want that crispy crunch while staying on track eating healthy.

4.67 from 3 votes

Review Recipe

Ingredients 

• 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

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Instructions

• Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
• In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
• In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
• In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme 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 tenderloins.
• Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.

Notes

Source: Tracey’s Culinary Adventures, originally from America’s Test Kitchen Healthy Family Cookbook

Author: Laura

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