Oven Chicken Fingers

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."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the 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 at 350 degrees F for 20 minutes or until golden brown. Meanwhile, combine the 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 the 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.

Reviews

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  1. 69 Ratings

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Most helpful positive review

Breaded chicken is always a hit with my husband and I've been making chicken fingers like this for years. I always use Italian style bread crumbs and give it a little more pizzaz by just eyeball...

Most helpful critical review

I couldn't get this to come out right. It was way to bready and while the chicken was fully cooked inside, the breading on the outside seemed like it was uncooked and tasted raw. No one ate this...

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Breaded chicken is always a hit with my husband and I've been making chicken fingers like this for years. I always use Italian style bread crumbs and give it a little more pizzaz by just eyeball...

Delicious! I, too, totally changed how I did these, based on suggestions, etc. I cooked them at 425 for about 12 min total, lined a cookie sheet w/foil, sprayed it with oil, and turned once half...

Great alternative to being fried. I used an egg instead of oil to decrese the amount of fat and came out just fine.

These are so good, and so easy. I've made them several times. I spice my own bread crumbs and use salad dressing (your choice) instead of the oil. Leftovers are just as good. I frequently chop t...

My husband and I really liked this recipe as an alternate to frying. I baked them for 25 minutes and then broiled for about 7 just to make the breading a litte crispy. I will make them again.

I thought this was a delicious dinner. My picky 3 year old and 19 mo both ate it. I had Ritz crackers and Italian seasoning on hand so I did that instead of the bread crumbs. I tried the hone...

This was great! It was very easy and everyone loved it. I thought I'd have some left for a salad the next day, but they were gone! Even my picky 4 year old raved about them. The only change I...

Yum! These were moist and tasty. No complaints from the little ones at dinner time, either! I did make two minor changes. One, I used egg beaters for dipping the strips into versus oil. That ...

I omitted the vegetable oil, cheeses (lactose intolerant) and the sauces. I didn't have enough italian flavored bread crumbs so I crushed up some ritz crackers and used them as well. I dipped ...

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