Everyone has a favorite chicken finger recipe. Many I have tried and thought to be bland and all those that say they taste like Chick-fil-a never do! Our family is trying to make it a goal this year to eat less processed foods and make things ourselves. To cut down on fat, I wanted to make oven baked chicken fingers. Many recipes I tried were tasteless or soggy. I have finally hit on the recipe our whole family likes and wanted to share it with you!
A few things first!
- When you are breading these I use two cake pans to hold the mayo and the breading ingredients.
- I use Baker’s Cooling Racks on my cookie sheets to keep the tenders from getting soggy on one side when you cook them. This allows the air to go around the chicken tender.
- Kelloggs now makes these awesome corn flake crumbs in a box in the breadcrumb isle for those of you who don’t want an entire box of cornflakes, or if you are just busy like me and want a time saver they are awesome!
We loved these oven baked chicken fingers and I will be making them again in bulk and freezing them. If you want to freeze them just bake them as below then cool. Put them in the freezer if you can while on the baking sheet and let freeze for about 30 minutes to an hour. Then put into zip lock bags. Freezing them first will allow you to pull out however many you need instead of them sticking together. Place frozen fingers on a cookie sheet and bake at 375 degrees for about 15-20 minutes! It’s a quick kid friendly meal!
- 2 1/2 lbs. boneless skinless chicken tenderloins (or you can cut up boneless, skinless, chicken breasts)
- 3/4 cup Mayonnaise I used Dukes light
- 1 1/2 cups plain breadcrumbs
- 1 1/2 cups Kelloggs Cornflake crumbs
- 1/2 cup Grated Parmesan
- 1 teaspoon each salt and pepper
- Preheat oven to 375 degrees.
- In a pan, bowl, or tray mix together the breadcrumbs, cornflake crumbs, grated parmesean, salt and pepper.
- Put your Mayo in another bowl or tray
- Take a cookie sheet and place a bakers coolin rack on it.
- Dip your chicken tenders into the mayonnaise, you want it coated but not glopped on.
- Put into the breadcrumb mixture and cover.
- Put them onto the baking rack.
- Bake for 12 minutes, turn them over and bake for another 15.
I use cake loaf pans to put my breadcrumb and mayo in.
Using a bakers coolin rack on your cookie sheet will keep the tenders from getting soggy on one side.