Baked Chicken Fingers Recipe - Food.com (2024)

24

photo by DeliciousAsItLooks

Reviews

1. These are better then any deep fried chicken fingers you'll find out there. A good substitution for butter milk is half cup milk + 1/2 Tablespoon vinegar OR lemon juice, (i prefer lemon juice) let sit for 10 mins. Used 1/2 cup crushed Ritz Cracker instead of corn flakes. I also added about a teaspoon of chipotle pepper to the seasoning mix for some nice heat. Very good.

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   Jschn549

2. These came out really good. But there is no way I would just bake them for 4 minutes a side. The chicken would be totally raw. I baked min for 25 minutes and they were small, thin chicken strips.

   nmj

3. This is a great recipe and also very versatile. I used gluten-free cheese crackers and rice chex, as well as some gf breadcrumbs. I ended up baking the chicken strips for closer to 7 to 10 minutes a side. I used 1/2 tablespoon lemon juice in 1/2 cup milk instead of buttermilk.

   DeliciousAsItLooks

4. These turned out great and were so easy! I was missing a few ingredients so I used other's suggestions and made my own "buttermilk" using milk and vinegar. I also used panko crumbs, Parmesan cheese and the spices for all the breading. The baking time was about 25min. I was also having a chicken wing craving so at the end I basted a few of the strips with some hot sauce/melted butter/garlic for a bit of a buffalo wing flavor...craving fully satisfied!

   yorkieleaf

5. These chicken fingers taste awesome. Plus, it has the added bonus of being more healthy than most others, especially the deep fried variety. I thought this recipe was very flexible and forgiving with preparation, too. Finding myself low on buttermilk, I supplemented with milk and non-fat plain yogurt. This worked out great, and the coating was crunchy and tasty. Served this with Honey Mustard http://www.recipezaar.com/13228

   Jug OMud

see 17 more reviews

Tweaks

1. My nephew loves chicken nuggets or fingers so I made these for him and he really enjoyed them. I used chicken tenderloins, crushed corn flakes, and skim milk instead of buttermilk. This recipe is easy to make and would be great for any occasion. Thank you erin for posting this recipe!

   lauralie41

2. Wow! This was a tasty and healthy way to make chicken fingers. I used chicken tenders as they are already finger-like. I was out of oregano so I used italian seasoning instead...a good substitute. I found that it really needed salt to I sprinkled them after the fact. I served them with Layered Salad recipe #13513 and a baked potato. Ny dd dipped hers in ranch dressing. Delish!

   Pam-I-Am

3. Nice recipe! I didn't have any corn flakes handy so I used corn chips and grinded them in my food processer and I also used minced garlic in place of the garlic powder. It really was a nice and different way of fixing chicken strips. Thanks for sharing!

   Marsha D.

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