Oven Baked Super Crispy Chicken Fingers

These oven baked chicken fingers are juicy and tender on the inside and super crispy on the outside. Made using panko breadcrumbs they contain a handful of spices, a little oil and come together in under 30 minutes - including preparation! You might also like crispy salmon fish fingers. 

I make chicken fingers quite frequently for 2 main reasons - everyone loves them and they are quick and easy to make. This recipe shows that's it's possible to produce crispy chicken that's also low in fat, full of flavour and involves only a few simple steps. 

The classic method of making breaded chicken involves dipping the chicken in flour, then egg wash then breadcrumbs. I have shortened preparation time by combining the egg with the flour along with a few spices to create a 'glue' for the breadcrumbs.  Simply immerse the tenderloins in the egg mixture then coat in the breadcrumbs and bake!

Why you will love this recipe

• These baked chicken fingers are super crispy.
• It's quick and easy to make and there is no need to turn the chicken over.
• It's healthier than deep frying or even shallow frying.
• It guarantees great results every time!

Ingredients

I used chicken tenderloins (which are strips of white meat located under breast meat) because they are similar in size so therefore will cook evenly.  I strongly recommend using tenderloins in this recipe but if you prefer to use chicken breast make sure you cut it into similar size strips.

You can often buy chicken breasts with the tenderloins attached to them though tenderloin strips are also sold separately.

These chicken fingers are perfectly crispy thanks to the panko breadcrumbs (regular breadcrumbs don't work in this recipe!).  These breadcrumbs can be a little pricey but there is an easy way to avoid this - simply make your own!  It's easy to do and my post on making homemade breadcrumbs will tell you exactly how to do it.  I actually made these chicken tenders using store bought as well as homemade panko and the results were identical! 

Step-by-step recipe instructions

1.Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.

Start by toasting the panko.  In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a bowl to cool (for about 5 minutes). 

2. In a mixing bowl whisk together the egg, onion and garlic granules, cayenne, salt, yogurt and flour until smooth. 

4. Place the chicken strips in the mixture and stir until thoroughly combined.

5. Gently wipe each strip against the side of the bowl as you take it out (to remove excess moisture) and coat in the breadcrumbs. Press the chicken gently into the mixture to ensure it's thoroughly covered shaking off excess crumbs. 

6. Arrange the strips on top of a rack on a baking sheet not too close together (so they crisp up evenly) and bake in the upper part of the oven for 11 minutes (no need to turn them over).

7. Remove from the oven and serve immediately.

Expert tips and FAQs for making baked chicken fingers

• Ensure the oven is very hot.
• Arrange the chicken pieces on top of a rack with spaces in between so they crisp up evenly.
• Do NOT place the chicken tenders directly on top of a baking sheet - they may not crisp up evenly.
• It is essential to use panko or panko style breadcrumbs for maximum crispiness. It is also essential to toast them with a little oil before coating the chicken (toasting ensures the oil is evenly distributed, the crumbs are crispy and will crisp up further in the oven).
• When you remove the chicken strips out of the egg mixture gently wipe against the side of the bowl to get rid of excess moisture.
• Make ahead: You can place the chicken in the egg mixture several hours in advance. You can also toast the breadcrumbs ahead and keep in a bowl (not covered) for up to a day.
• Best served immediately.
• Not suitable for freezing.

Serving suggestions

I served these crispy baked chicken tenders with a quick honey mustard dip but they are also delicious with roasted tomato dip,  homemade ranch dip, creamy cauliflower dip as well as homemade healthy bbq sauce.

You might also like

• Crispy Baked Salmon Fish Fingers
• Healthy Cornflake Chicken Nuggets 
• Healthy Chicken Meatballs
• Spicy Chicken Burgers

Check out also this collection of 13 healthy easy one pot chicken recipes.

Keep in touch!

If you make these oven baked chicken tenders I'd love to know how they turned out for you. Let me know in the comments below, thanks:)

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Oven Baked Super Crispy Chicken Fingers

These oven baked chicken fingers are juicy and tender on the inside and super crispy on the outside. They contain a handful of spices, a little oil and come together in under 30 minutes - including preparation! 

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Course: Dinner, Party Food

Cuisine: American, Low fat

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Servings: 12 chicken fingers

Calories: 143kcal

Author: Monika Dabrowski

Ingredients

• ▢ 500 g chicken tenderloins
• ▢ 1 small egg
• ▢ 1 tbsp flour
• ▢ 1 tbsp thick yogurt
• ▢ ⅓ tsp garlic granules, onion granules, cayenne pepper each
• ▢ ½ tsp fine sea salt
• ▢ 20 tbsp panko breadcrumbs
• ▢ 2 tbsp olive oil

Metric - US Customary

Instructions

• Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.

  Start by toasting the panko.  In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a shallow bowl to cool (for about 5 minutes). 
• In a mixing bowl whisk together the egg, onion and garlic granules, cayenne, salt, yogurt and flour until smooth. 

  Place the chicken strips in the mixture and stir until thoroughly combined.
• Gently wipe each strip against the side of the bowl as you take it out (to remove excess moisture) and coat in the breadcrumbs. Press the chicken gently into the mixture to ensure it's thoroughly covered shaking off excess crumbs. 
• Arrange the strips on top of a rack on a baking sheet not too close together (so they crisp up evenly) and bake in the upper part of the oven for 11 minutes (no need to turn them over).

  Remove from the oven and serve immediately.

Notes

• Ensure the oven is very hot.
• Arrange the chicken pieces on top of a rack with spaces in between so they crisp up evenly.
• Do NOT place the chicken tenders directly on top of a baking sheet - they may not crisp up evenly.
• It is essential to use panko or panko style breadcrumbs for maximum crispiness. It is also essential to toast them with a little oil before coating the chicken (toasting ensures the oil is evenly distributed, the crumbs are crispy and will crisp up further in the oven).
• When you remove the chicken strips out of the egg mixture gently wipe against the side of the bowl to get rid of excess moisture.
• Make ahead: You can place the chicken in the egg mixture several hours in advance. You can also toast the breadcrumbs ahead and keep in a bowl (not covered) for up to a day.
• Best served immediately.
• Not suitable for freezing.
• Preparation time includes the time needed to cool the toasted breadcrumbs.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 13g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 274mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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