Best Oven Fried Chicken Fingers Recipes

RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)

Steps:

• Slice the chicken breasts into about 3/4-inch strips (or as desired).
• In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
• Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
• Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
• Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
• For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
• Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
• Place the strips into the flour mixture mixture and toss to coat completely.
• Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
• Heat oil in a large heavy skillet to 375 degrees F.
• Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
• Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
• TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.

OVEN FRIED CHICKEN FINGERS

Steps:

• Preheat oven to 450.
• Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
• Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
• Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
• Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).

GUILTLESS OVEN-FRIED CHICKEN FINGERS

Steps:

• Heat the oven to 350 degrees F.
• In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
• Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
• Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.

OVEN-FRIED CHICKEN FINGERS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Line a 9x13 baking dish with parchment paper. Put the butter in the middle of the baking dish. Put the baking dish in the oven while the oven preheats, pull dish from oven when the butter is all melted.
• 3. While the oven preheats and your butter melts: cut your chicken breasts into 1/2 inch strips and then lightly salt and pepper both sides.
• 4. Put you flour, salt, paprika, garlic powder, onion powder, and chili powder in the plastic bag. Seal the top and mix well.
• 5. Toss all the chicken strips into the bag with the flour mixture. Shake the chicken in the flour mixture until well coated.
• 6. Arrange the chicken strips in a single layer so that there is space around each piece.
• 7. Put in the oven for 10 minutes, flip and put back in the oven for another 10 minutes. Should be a lovely golden brown.
• 8. Remove to a paper towel lined plate and cool for a few minutes before serving.

OVEN-FRIED CHICKEN FINGERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
• Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
• Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
• Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
• Cool chicken in pans on racks to room temperature (crust will firm up as it cools).