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Super Easy Chicken Fingers

Super Easy Chicken Fingers

Trudi Davidoff

Trudi Davidoff

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  3. Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
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Reviews

Canfern
287

Canfern

3/12/2007

ok, heres the deal on this one. I was so glad i read the reviews before i cooked this. I really changed the whole recipe, but this was a great "staple" recipe. I used egg whites, instead of butter, (you know, those pesky fat and calorie things)used crackers and ranch style croutons (like someone else suggested) and cooked them 10-15 minutes at 425 on the top rack. I also tenderized the chicken breasts before i cut them up. I did not have a soggy piece of chicken, on either side, these were super crunchy. My WHOLE family said these were the absolute best, and when the WHOLE family agrees, you can bet it was good!

tessa
121

tessa

10/31/2008

definitely crank the heat up to 375. i also add parmesan cheese to my breadcrumbs. with regards to the soggy crust, i solve that by sprinkling the sheetpan with a layer of the plain breadcrumbs. it lifts the chicken up and you will never have soggy crust again. this also works with breaded pork chops etc.

WEBBITCH
76

WEBBITCH

6/22/2003

Very quick, very easy. To cut some of the fat I used mustard instead of butter to coat the chicken before I rolled it in the bread crumbs. It gave it a great "honey mustard" type of taste.

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