Homemade “Baked” Chicken Fingers

I got absolutely nothing done yesterday except for grocery shopping so I thought I would repost our favourite chicken fingers recipe!

Who doesn’t love a good feast of chicken fingers and fries?  I can’t think of many people who don’t.  The problem is the deep frying.  I have my air fryer to make the French fries but if I want everything done at the same time for dinner, I had to do something different with the chicken fingers.

Baking seemed like the perfect way to cook them and to hopefully keep the taste as good as if they were fried.  Success!  They were nice and crispy on the outside (thanks to pre-toasting the panko and still nice and moist on the inside!) Everyone loved them!  I served them with some homemade Honey Mustard Sauce and all of the chicken fingers disappeared!

Sandie

Here are my ingredients used to make these.

The first thing I did was to spread the panko crumbs on a parchment paper lined baking pan, gave the a quick spray with cooking spray and toasted them at 400 degrees for about 3 or 4 minutes.

I cut the chicken breasts into strips, cutting off any fat and any other “yuck” on them and dried the strips with paper towels.

In a medium bowl I whisked together the egg, mayonnaise, Dijon mustard, flour, salt and pepper and poured it into a large freezer bag with the chicken strips. This you can do ahead of time and keep in the fridge until it’s time to coat and cook them.

To coat them, I used tongs to take each chicken strip from the bag and rolled and pressed the crumbs onto the strips before laying them on my parchment paper lined baking pan.

And baked them at 400 degrees for about 20 minutes, flipping them half way through, until they were cooked through and the crumb coating was nicely browned.

Then I served them up with dipping sauces and watched them be devoured!


Homemade “Baked” Chicken Fingers

Ingredients

  • 4 skinless, boneless chicken breasts
  • 1 1/2 cups panko
  • Cooking Spray
  • 1 egg
  • 1 tbsp. mayonnaise
  • 1 1/2 tbsp. Dijon
  • 2 tbsp. flour
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper.
  2. Pour panko crumbs onto one of the baking sheets and spray with cooking spray.
  3. Bake crumbs at 400 degrees for about 3 or 4 minutes, until browned.
  4. Cut chicken breasts into strips, removing any fat. Dry with paper towels.
  5. In a medium bowl whisk together egg, mayonnaise, Dijon, flour, salt and pepper.
  6. Place mayonnaise mixture in a large freezer bag with chicken strips and shake to evenly coat chicken strips. NOTE: this can be done ahead of time and kept in fridge until ready to coat and cook.
  7. Place panko crumbs in a medium sized bowl and place coated chicken strips in crumbs, rolling and pressing the crumbs so they stick fully.
  8. Place panko covered chicken strips on second prepared baking sheet and bake at 400 degrees for about 20 minutes, until crumb coating is nicely browned.
  9. Serve with your favourite dipping sauces.
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