Best Crispy Oven Chicken Fingers Recipes

Crispy Oven-Baked Chicken Fingers With Zesty Caesar Dip image

Provided by Chef mariajane

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups milk, divided
2 tablespoons Dijon mustard, divided
1 1/2 cups crisp whole wheat crackers, finely crushed
1 lb chicken breast, boneless, skinless
1/4 cup all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice, freshly squeezed
1/2 cup parmesan cheese, freshly grated

Steps:

Preheat oven to 450°F Line a baking sheet with foil; butter or spray foil.
In a shallow dish, combine 1/4 cup of the milk and 1 tablespoons of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch by 1/2 inch strips. Dip each chicken strip first into Milk mixture them into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
Bake chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.
Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 minutes or until thick. Remove from heat; stir in lemon juice and Parmesan cheese. Serve chicken with hot Caesar Dip.
COOKING TIP: Crisp crackers such as Wheat Thins works best. You'll need about 3 cups crackers. Make crumbs in a food processor or place crackers on a resealable plastic bag and crush with a rolling pin.
FOR THE ADVENTUROUS: Add 1/4 teaspoons cayenne pepper to milk for coating mixture and add 1/2 teaspoons anchovy paste and 1 tablespoons chopped drained capers to sauce with garlic.

Nutrition Facts : Calories 501.7, Fat 23.8, SaturatedFat 8.5, Cholesterol 96.5, Sodium 915, Carbohydrate 36.7, Fiber 4.2, Sugar 0.7, Protein 35.8

CRISPY OVEN CHICKEN FINGERS image

Categories Chicken

Yield 32 pieces

Number Of Ingredients 8

2 cups buttermilk
2 cloves crushed garlic
1 tablespoon hot-pepper sauce
1 teaspoon kosher salt
1 teaspoon fresh-ground pepper
2 pounds boneless, skinless chicken breasts cut into 3- by 1/2-inch strips
1 7-ounce package sesame crispbread, such as WASA
6 tablespoons unsalted butter, melted

Steps:

Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400°F. Lightly coat 2 baking pans with oil and set aside. Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp -- about 25 minutes.