Description
This Crispy Baked Chicken Fingers recipe offers a healthier twist on the classic fried favorite by baking the chicken strips to golden perfection. Coated with a crunchy mixture of crushed corn flakes, flour, parmesan, and spices, these chicken fingers are perfect as a snack or main dish with a satisfying crisp texture and delicious flavor.
Ingredients
Scale
Chicken
- 2 Chicken breasts
Breading Mixture
- 1 cup corn flakes (crushed)
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- ¼ cup grated parmesan
Binding
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chicken fingers.
- Prepare Baking Tray: Line a baking tray with parchment paper for easy cleanup and place a cooling rack on top to allow even air circulation.
- Non-Stick Preparation: Spray the cooling rack with non-stick cooking spray to prevent the chicken strips from sticking during baking.
- Cut Chicken: Slice the chicken breasts into strips and place them into a large bowl, ready for coating.
- Mix Breading: In a medium bowl, combine crushed corn flakes, all-purpose flour, salt, black pepper, sweet paprika, and grated parmesan to create the flavorful coating.
- Whisk Egg: In another medium bowl, whisk the egg thoroughly to use as the binding agent for the breading.
- Coat Chicken in Egg: Add the chicken strips to the whisked egg bowl and toss them to ensure each piece is well coated with the egg mixture.
- Coat Chicken with Breading: Dip each egg-coated chicken strip individually into the corn flakes mixture, making sure they are fully covered with the crunchy coating.
- Arrange on Rack: Place coated chicken strips evenly spaced on the prepared cooling rack, ensuring they do not touch to allow proper crisping.
- Bake: Bake the chicken fingers in the preheated oven for 20 minutes until they turn golden brown and are cooked through.
- Serve: Remove from the oven and serve immediately while crispy and hot. Enjoy your delicious baked chicken fingers!
Notes
- Using a cooling rack on the baking tray allows heat to circulate evenly, helping the chicken fingers become extra crispy without frying.
- You can substitute crushed corn flakes with panko breadcrumbs for an alternative crispy coating.
- Ensure chicken strips are not overcrowded and spaced apart on the rack to maintain crispiness.
- For extra flavor, add garlic powder or onion powder to the breading mixture.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
