Baked Chicken Fingers

  • Prep Time: 20 mins
  • Total Time: 28 mins
  • Servings: 4
  • About This Recipe

    “This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it’s always fun to try different things. You could use saltines, other crackers, other spices, etc!”

    Ingredients

  • 1lbchicken breast, sliced into thin strips
  • 1/2 cuplow-fat buttermilk
  • 1/2 cupcrushed corn flakes( , or cheese crackers)
  • 1/4 cupItalian seasoned breadcrumbs
  • 1teaspoongarlic powder
  • 1/2 teaspoonoregano
  • 1/4 teaspoonblack pepper
  • 1teaspoonolive oil
  • Directions

  • Preheat oven to 400 degrees.
  • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
  • Cover and put in refrigerator for 10-15 minutes.
  • Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
  • After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
  • Add olive oil to shallow baking pan.
  • Place chicken in pan.
  • Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
  • Serve with honey mustard dip or light ranch dressing.
  • Reviews

  • “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 chipotlepepper to the seasoning mix for some nice heat.Very good.”

  • “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.”

  • “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 https://www.recipezaar.com/13228”

  • “This is a real winner! I’ve sent it to quite a few friends who all love it especially the kids.You can just dip the chicken in the buttermilk if you don’t have time, butthe longer you let the chicken sit in the buttermilk, the moister it stays.”

  • “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!”

  • “My family really enjoyed these.They dipped them in Anchor Bar Buffalo Wing Sauce and/or Light Ranch.They like the taste and I liked how much healthier they are than fast food!”

  • “THIS IS SO DAMN GOOD!!!!!! i love that the breading stays on the chicken and its not greasy, unlike doing it on the stove. and the flavors are amazing”

  • “Just made these for lunch!Mmmm…mm…. good!Everyone thought they were SUPER tasty and so moist, it was almost wrong!Thank you for sharing this awesome recipe!”

  • “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!”

  • “This was super easy and great to make for an appetizer pot luck.After baking I cut it into thinner strips and served it on toothpicks with bbq dipping sauce on the side.I only had plain breadcrumbs so I added extra basil, seasoned salt, and some hot paprika to give it a kick.Thanks, it was a hit and I’ll definitely make it again.”

  • “Mmmmm…this is my FAVORITE baked chicken finger recipe!!!I’ve tried several.Perfect amount of seasoning.Yum Yum Yum.Thanks for this great recipe.OT: I never have buttermilk so I just use regular 2 percent.Thanks!”

  • “This was an amazing recipe. For the breading I didnt have the bread crumbs or corn flakes, so I used the whole wheat ritz crackers and store bought croutons with some extra garlic powder and italian seasoning all ground up. I also added some parmeasan cheese to the breading. What a great flavor. To make the chicken fingers a bit crispier (I love them that way) I used a bit more olive oil and cooked them about 12 – 15 min per side (but the strips I used were quite large). Great recipe, I will be using it again for sure!!”

  • “Agreat tastingrecipe.Thankssomuch.”

  • “very easy to make. ingredients can be adjusted to personal taste.would make again with different seasonings.”

  • “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!”

  • “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! “

  • “Yummy, with a little spicy kick!Great with homemade ranch dressing!A great combo of seasonings, and I like having corn flakes for dinner.Much healthier than what is served at restaurants.Thanks, Erin, for a fast and easy recipe!”

  • “I made these for my niece’s 14th birthday party. They were a big hit. I served them with ranch dressing and a sweet/sour pineapple sauce.”

  • “This recipe was wonderful – easy, healthy and tasty. Next time I will coat the chicken with more of the seasoning, but it tasted great regardless. I’ll make it again while I still have the buttermilk in the fridge!”

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