Chicken fingers, or chicken tenders as they are sometimes called, are a favorite of young and old.
If you are looking for kid friendly recipes your kids will actually eat, you have hit the jackpot.
Any way you serve them, we have two great recipes here for you today, one with the addition of Parmesan cheese, a tasty ingredient to add to any meat breading.
These chicken fingers are so much healthier than other recipes, because they are baked, not fried. Baking them keeps the fabulous flavor.
Yes there is a bit of oil in this recipe. It eliminates the need for eggs, so it’s great for those with egg allergies.
I wouldn’t worry much about the oil because you don’t use much, just enough to keep the topping on.
We know that chicken tenders are a perennial children’s favorite. If you cut the chicken up into smaller pieces, they’ll love them even more.
Just cut the baking time by a bit if the pieces are quite small.
Chicken fingers are also a favorite with the adult crowd, either as an easy dinner recipe, or with a great dip as a party food or easy appetizer recipe.
Just get out your favorite dips and the party is on.
Chicken Fingers or Chicken Tenders
Ingredients
- 1/2 cup bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon basil, dried
- 4 chicken breasts, skinned and boned
- 2 tablespoons oil
Instructions
- Preheat the oven to 400°F.
- Combine the crumbs and seasoning. Cut the chicken into bite size pieces. Brush the chicken pieces with oil and coat with the crumb mixture.
- Place on a foil lined baking sheet. Bake for 10-12 minutes, turning once. To reheat, bake for 10 minutes.
- If you want to freeze them, under bake slightly, cool and freeze. When ready to serve, bake from frozen at 350°F for about 20 minutes.
Nutrition
Makes 30 pieces.
Variations:
- Spice it up the way you like it. Want a bit of heat? Add cayenne pepper to the dry ingredients, a pinch for a touch of heat, more if you like it spicy. Or, add some hot sauce to the oil.
- Vary the herbs and spices to suit your taste. We have given you a few great combinations here, but if you don’t think the kids will like basil and oregano, just leave them out. They will be a bit less tasty to some of the adults but the kids will love them.
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Look here for our Italian style chicken finger recipe, with Parmesan cheese.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.
where does the ‘egg’go?
Hi Maureen The recipe doesn’t use egg in the coating. Just brush on a bit of vegetable oil (I use avocado oil and love it), just enough to allow the coating to stay on. It’s not meant to be drowning in oil. You can use a beaten egg instead of the oil if you prefer. Just dip the chicken pieces into the egg to coat them before coating them in the bread crumbs. I have adjusted the page a bit to make it a bit clearer. Karen