Baked Chicken Fingers

Crunchy chicken fingers that are oven baked, not fried, that not only taste great but are so much healthier for you. Crusted with panko and dusted with garlic powder and cayenne pepper these baked chicken fingers taste so much better than those greasy, deep fried ones you can find in almost any restaurant in the United States. These are easy enough to make on a busy week night and incredibly delicious. Serve them with honey mustard or your favorite barbeque sauce!

Baked Chicken Fingers

Crunchy chicken fingers that are oven baked, not fried, that not only taste great but are so much healthier for you.

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)

Directions:

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°.

27 Responses to “Baked Chicken Fingers”

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    1
    Lauren at Keep It Sweet — April 10, 2011 @ 12:28 pm

    You can tell from the pictures how crunchy those must be! Yum!

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    Jenny — April 10, 2011 @ 2:30 pm

    Wow I love how crispy they are! I’ve made chicken fingers before but they never come out like this :D

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    Megan Chromik — April 10, 2011 @ 2:52 pm

    They look so crispy! I love using panko instead of regular bread crumbs.

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    muppy — April 10, 2011 @ 5:34 pm

    Yum! these look really delicious and i love that they are baked. My daughter would love them.

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    briarrose — April 10, 2011 @ 5:54 pm

    Beautiful, healthy version of chicken fingers. Panko creates such a yummy crunch. I do find myself missing pan fried some days though. :)

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    Maria @ Scandifoodie — April 10, 2011 @ 6:15 pm

    These look so nice! Panko is great and I always prefer baking, I never deep fry or even shallow fry! My boyfriend would adore these, I’ll have to make them for him soon :-)

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    Honey @ Honey, What's Cooking — April 10, 2011 @ 6:43 pm

    OMG, these look soooooooooooo good. this is my kinda recipe. I’ve never baked with panko before, but many friends have told me it’s so much better than using breadcrumbs. my husband would love these… maybe i’ll cook them up one night once i buy chicken. :-) thankssssss!

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    Shaz (Feedingmykidsbetter) — April 10, 2011 @ 7:26 pm

    These really look awesome. I just posted up a post on baked honey mustard chicken nuggets but these look way better! Thanks for sharing.

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    Baking Serendipity — April 10, 2011 @ 11:57 pm

    These look fantastic! I love baked chicken fingers :) They make me feel like a kid…but healthier!

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    katshealthcorner — April 11, 2011 @ 8:41 pm

    These are so much healthier than those fried ones! YAY for baked! :D YUM!

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    The Food Hound — April 12, 2011 @ 8:18 am

    I don’t know anyone who doesn’t like chicken fingers, esp when served with honey mustard! Tasty!

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    Sara — April 12, 2011 @ 10:13 am

    I agree with everyone else – these look so crunchy. I love that you mix in healthier recipes among your more indulgent sweets.

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    Margo — April 15, 2011 @ 2:09 pm

    I made these last night. Thanks for posting such a great recipe. They turned out so yummy and had none of the guilt of the fried ones.

    • Christina replied: — April 18th, 2011 @ 9:56 pm

      I am so glad that you liked them! :)

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    Elissa — May 19, 2011 @ 9:39 pm

    Oh my word, a friend sent me your blog the other day, and I have had such fun browsing.
    I tried this recipe out this evening, and they were a *HUGE* hit at dinner, even with my extremely picky 6 year old brother!! Only thing I changed is, I used whole eggs, and cut the cayenne down to just a tiny sprinkle, and I baked it straight on a rimmed cookie sheet.

    Fantastic recipe!!

    • Christina replied: — May 27th, 2011 @ 4:52 pm

      Elissa,
      I am so happy that you enjoyed the chicken fingers! Thanks so much for coming back and letting me know how they turned out for you. :D

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    Tracy — January 17, 2012 @ 8:52 am

    Hi! I wanted to let you know that I featured your recipe post on my site, here: http://tracystreasury.com/drmom/nutrition/cookbooks/cookbooks.html . I did a post on “My Top Choices of Cookbooks to ROCK Your Socks OFF!” and one of them was the America’s Test Kitchen book that this recipe came from. Thanks for sharing! :D

  17. Pingback: Baked Coconut Chicken Fingers | Sweet Pea's Kitchen

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    Maria — February 12, 2012 @ 3:08 pm

    Just found this recipe. Finally crunchy baked chicken! Made them today and they were great. Next time I will try the coconut ones. Love you recipes.

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    Michelle — February 18, 2012 @ 8:02 am

    These chicken fingers seriously changed my life, baked chicken fingers that taste better than fried get outta here! LOVE THEM! A thousand thank you’s from Vermont!

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    Erin @ Texanerin Baking — August 23, 2012 @ 3:06 am

    I just made these! It’s breakfast time over here, but the oven was on, so I made them. They’re great! I only made 1/8 of the recipe and used milk instead of the egg because I didn’t want to fuss with dividing eggs, but I’m sure they’re even better with the egg whites / milk. I’ll make it correctly next time when I make more than half a chicken breast. Thanks for the recipe. :)

    • Christina replied: — August 24th, 2012 @ 10:19 pm

      I am so glad to hear that you enjoyed them! I make them all the time…I just love that they are baked and not fried! :)

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    Lisa Guevara — January 25, 2013 @ 9:25 pm

    This recipe is awesome it came out perfect and smelled good before it was even put into the oven. This is an easy weekday dinner along with some rice and salad!
    I did substitute the Dijon mustard for Ranch dressing and it was a good alternative!!

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    Tammy — June 23, 2014 @ 8:59 pm

    Made these tonight! They we’re so delicious! Thanks for the recipe.

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