Oven Baked Super Crispy Chicken Fingers

Side view of crispy chicken fingers in bowl lined with parchment.

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!

Course Dinner, Party Food

Cuisine American, Low fat

Prep Time 15 minutes

Cook Time 11 minutes

Total Time 26 minutes

Servings 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

US Customary - Metric

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