Crispy Baked Chicken Fingers. The trick to getting these baked chicken fingers perfectly crispy is the cornflake coating. Add oil and toss until crumbs are evenly coated. Season the chicken with the salt and a few grinds of pepper.

The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique! There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. You can have Crispy Baked Chicken Fingers using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crispy Baked Chicken Fingers

Prepare 1 of Chicken fingers.
You need 1 of Egg, beaten.
It's 1 cup of Cracker crumbs.
Prepare 1/2 cup of Panko breadcrumbs.
Prepare 1/2 tsp of Garlic powder.
Prepare 1/8 tsp of table salt.
You need 1/8 tsp of kosher salt.
You need 1/8 tsp of black pepper.
It's 1/8 tsp of chili powder.

Crispy Baked Chicken Fingers Recipe Crunchy chicken fingers that are oven-baked, not fried, that not only taste great but are so much healthier for you. Crusted with panko and dusted with garlic powder and cayenne pepper these baked chicken fingers taste so much better than those greasy, deep-fried ones you can find in almost any restaurant in. The Secret to Crispy Brown Oven Baked Chicken Fingers. The secret is browning your coating first.

Crispy Baked Chicken Fingers instructions

Preheat oven to 375°F.
Mix cracker crumbs, breadcrumbs and seasonings.
Dip chicken fingers into egg, then dredge in crumb mixture.
Place in baking sheet, cook for 15 min.

By pre-browning your panko crumbs in a little bit of oil, you get an instant crispy, golden brown coating. Don't worry about the added oil, one tablespoon of oil is much less than you would use if you were. In a shallow bowl, combine the sour cream, lemon juice and Worcestershire sauce. In another shallow bowl, add croutons. Dip chicken strips in sour cream mixture, then coat with croutons.