Wednesday, June 16, 2010

Crispy Chicken Fingers

Last week I defrosted 1 chicken breast for myself, but had no idea what to do with it. I was tired, so something quick and easy was a must. I decided to slice the breast and bread the pieces for chicken fingers. A salad and oven baked fries and my meal was complete!

Crispiness is a must when making chicken fingers. I achieve it by doing a few things. First, repeat the process of dipping the chicken in flour then egg twice. Second, I use a mixture of panko bread crumbs and regular bread crumbs. Finally, I spray the chicken with just a touch of cooking spray and turn on the broiler at the end of the cooking time.

These chicken fingers were the crispiest, most delicious I have made. I dipped them in a bit of ranch dressing when eating htem; honey mustard, a creamy garlic dip, or a homemade barbecue sauce would work well, too.


  • 1 chicken breast, sliced into strips and seasoned lightly with salt and pepper
  • First bowl: Flour - about 3 tbsp
  • Second bowl: 2 eggs mixed with some light cream
  • Third bowl: Bread crumbs mixed with panko. I seasoned the bread crumb mixture with a pinch of thyme, a few shakes each of onion powder, garlic powder, dry mustard, and dried parsley. I also added about a handful of shredded Parmesan cheese.


  • Preheat your oven to 400 degrees; put foil on a cookie sheet and spray with cooking spray.
  • Dredge each strip of chicken in flour, dip in egg, repeat. Transfer to bowl of breading and toss around until fully coated. Place on the cookie sheet.
  • Bake for about 15 minutes, or until fully cooked, flipping once. Turn on the broiler for 2 minutes at the end.

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