These Oven Baked Chicken Fingers are insanely good. They’re super easy to make. And huge bonus: making them doesn’t involve dipping in and out of bowls – so you don’t get your hands all dirty while making them either.
Chicken fingers are easily my favorite way to eat chicken. There’s something so good about that crispy coating on top!
I’ve made chicken fingers in the past before, but it always end up a MESS. Most recipes have you dip the chicken between a bowl with egg and a bowl with breading. The result ends up a clumpy mess of egg-y breading that’s all over your fingers and barely on the chicken. But that changes with this recipe.
In this recipe, the chicken is first coated in a mixture of egg, mayo and dijon mustard. It might sound strange, but just until you try it. This small step guarantees that the chicken fingers are evenly coated with breading, while also ensuring that you never have to use your hands to do the dipping (you’ll use tongs!). Win win.
I paired this chicken fingers with roasted carrot “fries” and chunky roasted sweet potato wedges. It’s a delicious pairing! Your biggest decision will be whether to dip in ketchup or ranch dressing.
Notes
- If you’re making more chicken, simply make more of the egg mixture and breadcrumb mixture. This recipe can easily be doubled.
- Any spices will work in the breadcrumb mixture – feel free to use any that you have on hand or like!
- Oven times may vary based on the oven. If you have a meat thermometer, the best way to check if they’re done is by inserting the thermometer in the middle of the thickest chicken finger. It should read 165 F.
Ingredients
- 1 lb chicken tenders
- 1 egg
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- Cooking spray
- Salt
- Pepper
Instructions
- Preheat oven to 400 F. Grease a large baking sheet.
- Pat chicken dry and set aside.
- In a large bowl, whisk together egg, mayo, mustard and flour until smooth.
- Place chicken tenders in bowl, using a spoon to evenly disperse mixture over each chicken tender.
- In a separate bowl, combine breadcrumbs, parsley, garlic powder, salt and pepper and mix.
- Using tongs, coat each chicken tender in breadcrumb mixture and place on greased baking sheet. When finished, spray each chicken tender with cooking spray.
- Bake in preheated oven for 15-20 minutes, or until an internal temperature of 165 F.
- Store leftovers in an airtight container in the refrigerator for 3 days.
