GUILTLESS OVEN-FRIED CHICKEN FINGERS
Steps:
- Heat the oven to 350 degrees F.
- In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
- Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
- Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
HOMEMADE FROZEN CHICKEN FINGERS
Make chicken fingers from scratch that you can bake immediately or freeze to bake later.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
- Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
- For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.
OVEN CHICKEN FINGERS
Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.
OVEN-FRIED CHICKEN FINGERS
For me, this is a dead ringer for fried chicken strips! I love how quick and easy this comes together, and how I don't have to fiddle with frying chicken on the stovetop. And if you're not using parchment paper, YOU ARE A CRAZY PERSON. I despise scrubbing pans so parchment is a life-saver and makes clean-up a breeze!
Provided by Stefanie Bouchard
Categories Chicken
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Line a 9x13 baking dish with parchment paper. Put the butter in the middle of the baking dish. Put the baking dish in the oven while the oven preheats, pull dish from oven when the butter is all melted.
- 3. While the oven preheats and your butter melts: cut your chicken breasts into 1/2 inch strips and then lightly salt and pepper both sides.
- 4. Put you flour, salt, paprika, garlic powder, onion powder, and chili powder in the plastic bag. Seal the top and mix well.
- 5. Toss all the chicken strips into the bag with the flour mixture. Shake the chicken in the flour mixture until well coated.
- 6. Arrange the chicken strips in a single layer so that there is space around each piece.
- 7. Put in the oven for 10 minutes, flip and put back in the oven for another 10 minutes. Should be a lovely golden brown.
- 8. Remove to a paper towel lined plate and cool for a few minutes before serving.
FEIGER'S OVEN-FRIED CHICKEN
This recipe was given to me by a former patient's wife, Mrs. Feiger, many years ago. I was tired of making the same things for dinner and asked for a new idea. It is so simple but so delicious! Many people have asked for the recipe and were surprised at how simple it was. Please follow the directions exactly, because if you don't, the results will not be the same as mine! You can use any chicken parts that you like, but we love to use wings and serve them as an appetizer. Reheated, they taste great the next day, if not better (should you have any left!). Time does not include overnight marinading. Note: For less calories you can remove the skin from chicken parts and use low fat dressing. Also keep in mind that you are discarding a large part of the marinade, so those calories and fats are not consumed.
Provided by Maggie in Florida
Categories Chicken
Time 55m
Yield 48 pieces, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix cranberry sauce, soup mix and dressing together. You can break it up with your cleaned hand;it is much faster and better that way.
- Add chicken wings (or other chicken parts) and mix well together.
- Marinade overnight, mixing the chicken once or twice.
- Turn oven to 400 degrees.
- Spray cookie sheet/s with Pam or similar spray. Place chicken parts on it, making sure they don't touch each other. DO NOT POUR MARINADE OVER CHICKEN! If you do, you will get stewed chicken with a soupy consistency, not oven-fried!
- Bake at 400 degrees for one hour (check chicken after 45 minutes to make sure it doesn't burn. Depending on your oven, it may be ready after 45 minutes).
- Either discard the marinade or use it to make more chicken, but don't use it as is, since raw chicken was in it. You can try and cook it thoroughly, and perhaps use it for some sauce, but this chicken is intended to be eaten without additional sauce, especially the wings. Great finger-lickin' food!
Nutrition Facts : Calories 916.5, Fat 65.8, SaturatedFat 13.1, Cholesterol 151.4, Sodium 1560.5, Carbohydrate 45.1, Fiber 1.3, Sugar 40.8, Protein 37.4
CHICKEN FRIES
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
OVEN FRIED CHICKEN FINGERS
This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!
Provided by CarolAnn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
- Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
- Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
- Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).
Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g
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- Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
- *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
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