OVEN CHICKEN FINGERS
Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
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
For me, this is a dead ringer for fried chicken strips! I love how quick and easy this comes together, and how I don't have to fiddle with frying chicken on the stovetop. And if you're not using parchment paper, YOU ARE A CRAZY PERSON. I despise scrubbing pans so parchment is a life-saver and makes clean-up a breeze!
Provided by Stefanie Bouchard
Categories Chicken
Time 30m
Number Of Ingredients 10
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
Categories Chicken Appetizer Bake Kid-Friendly Quick & Easy Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12 children
Number Of Ingredients 6
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).
OVEN FRIED CHICKEN FINGERS
This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!
Provided by CarolAnn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.).
Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4
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