Oven baked chicken fingers are a healthy alternative to fried and convenience frozen versions. Made with simple ingredients these chicken fingers are great as an appetizer pair with dipping sauces. Kids love them too.
Make these with fresh chicken breast, panko bread crumbs and some herbs and spices and egg.
Chicken fingers tend to be a quick and easy lunch and/or supper for kids. My daughter is definitely getting tired of sandwiches for school lunches. I am always looking for healthy and different protein ideas to keep her lunches enjoyable. I like to make enough to freeze some and heat up when at school or running short of time.
Baking these chicken fingers in the oven, makes these healthier then frying them in oil, and makes clean up a lot easier.
Can I substitute any of the ingredients? Yes!
Panko Bread Crumbs – You can substitute these with regular bread crumbs.
Seasonings – Use whichever spices you have on hand or like. This recipe calls for garlic powder, onion powder, thyme, and salt.
Chicken Breast – Frozen chicken breasts could also be used, make sure they are fully thawed and patted dry with paper towel before breading them.
How Can I store Oven Baked Chicken Fingers?
Store in the fridge for 3-5 days. If you can keep them around that long. 🙂 Re-heat in the oven at 350 degrees for approximately 10 – 15 minutes.
When sending them to school for lunch with your kids the fridge or freezer, put in a microwave safe container. If putting them in their lunch when they are frozen just wrap in some paper towel. They will thaw through out the morning, and they can warm up in the microwave.
Freeze these baked chicken fingers easily, let them cool completely. Layer them in a freezer safe container. Do not stack them, separate the layers with parchment paper. These can keep in the freezer for up to 3 months.
Reheating from frozen is pretty simple. I like to place frozen chicken fingers on a sheet pan, and re-heat at 350 degrees for approximately 30 minutes.
Equipment Needed:
- Sheet Pan or Cookie Sheet
- Sharpe Knife
- Cutting Board
- 2 Shallow Dishes
Oven Baked Chicken Finger Recipe and Directions
Ingredients:
4 – Chicken Breasts
2 Cups Panko Bread Crumbs
2 Teaspoon Garlic Powder
1 1/2 Teaspoon Onion Powder
1 Teaspoon Thyme
1/2 Teaspoon Salt
2 Eggs
Directions:
- Preheat oven to 375 degrees
- Crack the 2 eggs in one dipping dish and whisk up. Add the bread crumbs and seasonings to the other dipping dish and mix thoroughly. Arrange the dishes in your station. I like to have the cutting board in front of me and the dipping dishes above the cutting board.
- Cut up the chicken breasts in long slices. First dip each piece in the egg then the bread crumbs.
- Place on sheet pan. Try not to over crowd them or they might stick to each other.
- Bake in oven for 15 minutes then flip and bake for another 15 minutes.
- To make the chicken fingers crispy I like to turn in the broiler on for a few minutes to crisp up the bread crumbs. Flip the chicken fingers and broil the other side.
Oven Baked Chicken Fingers
Ingredients
Equipment
Method
- Preheat oven to 375 degrees
- Crack the 2 eggs in one dipping dish and whip up. Add the bread crumbs and seasonings to the other dipping dish and mix thoroughly. Arrange the dishes in your station. I like to have the cutting board in front of me and the dipping dishes above the cutting board.
- Cut up the chicken breasts in long slices. First dip each piece in the egg then the bread crumbs.
- Place on sheet pan. Try not to over crowd them or they might stick to each other.
- Bake in oven for 15 minutes then flip and bake for another 15 minutes.
- To make the chicken fingers crispy I like to turn in the broiler on for a few minutes to crisp up the bread crumbs. Flip the chicken fingers and broil the other side.
