Chicken Fingers, Oven Fried

Heather says:

Homemade chicken fingers are a cinch to make, typically a hit with kids, and leftovers are great to liven up a salad.

chicken fingers

Easy Chicken Finger Recipe Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 cup crumbs (bread, cracker, or unsweetened cereal)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 cup buttermilk
  • just enough vegetable oil to thinly coat a cookie sheet

I find partially frozen breasts easier to work with. Pound with a mallet or rolling pin. Remove any excess fat and cut into strips approximately 1/2″ wide. Place in a shallow dish and cover with buttermilk. Allow to soak in the fridge for at least 15 minutes.

While the fingers are soaking combine the crumbs and seasoning in a large freezer bag.

Preheat the oven to 400°F, use just enough vegetable or olive oil to thinly coat a baking sheet.

Drain the excess buttermilk from the chicken strips. Add the fingers, a few at a time, to the crumb mixture and shake to coat thoroughly. Remove and place on the baking sheet, cook for 10 – 20 minutes turning once. (The cooking time will vary depending on how well the chicken has thawed and how many pounds of chicken are cooked at one time. Use an instant read thermometer to verify the chicken has reached 165°F.)

Tonight I experimented with some leftover stuffing mix. I crushed the mix and omitted all seasonings with excellent results. In the past I have used cheese crackers, corn flakes, saltines, and rice cereal. With the cereals, I found better results using a fifty-fifty mixture of breadcrumbs.

Enjoy.





9 Comments

  1. patrick B on April 7, 2010 at 6:08 pm

    NO, they are the same thing, I can see where that could confuse someone but they are the same.

  2. bob on April 7, 2010 at 6:06 pm

    Im having a disagreement is there a difference between chicken strips and chicken fingers?

  3. tan on February 9, 2010 at 9:23 pm

    If you want a crunchy outside texture use panko breadcrumbs on chicken fingers

  4. Menu Monday 8/18: Ivy Edition on August 18, 2008 at 11:55 am

    […] Oven fried chicken fingers, french fries, mixed […]

  5. Becky on August 3, 2008 at 4:06 pm

    Christy, the reason why one pounds the chicken breast is to make it a thin thickness. Then you would cut it in finger width slices. The thinner portoins don’t take as long to cook …either by frying or baking method. My grandkids love chicken fingers. I am making them tonight, but going to crush some tortilla chips and roll the chicken in it. Suppose to give it a very crunchy coating. Going to use the cheese flavored ones. Should be good. Chicken fingers are an easy recipe for new cooks on the block. Make a taco salad with you favoirte vegetables, pile on a platter then place finished chicken fingers around the salad and now you have a quick and easy casual dinner party meal. Finish it off with ice cream with carmel topping. Yum for the tum!!!

  6. Picky Eaters, Picky Eaters on July 29, 2008 at 11:16 am

    […] Oven Fried Chicken Fingers? […]

  7. bramble on July 8, 2007 at 5:36 pm

    http://www.kinnikinnick.com/ makes a gluten free chickin breading thats actually edible.

  8. […] – oven fried chicken fingers, stove top mac and cheese, steamed […]

  9. Christy on July 7, 2007 at 7:23 pm

    Okay, I’m new to cooking. Why do I need to pound the chicken breasts with a mallet or rolling pin? Like, why do I need to pound them at all?

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