Shreddies Chicken Fingers

Shreddies Chicken Fingers

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"The flavours of Classic Snack Mix in a crunchy crumb coating for chicken fingers – quick, easy, and delicious."
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35 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine crumbs and seasoned salt in small bowl. Combine butter and Worcestershire sauce; drizzle over crumbs. Using fork, mix until combined; transfer to shallow bowl or pie plate.
  2. Place a few filets into crumbs, pressing to coat on both side. Transfer to parchment paper-lined baking sheet. Repeat until all filets have been coated. Sprinkle any remaining crumbs on top, pressing gently to adhere.
  3. Bake at 350 degrees F (180 degrees C) on lowest oven rack position for 20 min., or until chicken is done. Serve immediately. If desired, serve with plum sauce.


  • Tips & Suggestions:
  • To crush Shreddies, place in resealable plastic freezer bag or empty cereal liner bag and crush by hand. Crumbs should be medium-fine, with a bit of texture.
  • Variation: If desired, use 1 lb (454 g) boneless, skinless chicken breasts; cut into strips to make chicken fingers.
  • Variation: If desired, substitute seasoned salt with a mixture of 1/4 tsp (1 mL) each salt, pepper, onion powder and garlic powder.


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Whole family loved these

the chicken fingers burned on the lowest rack, so next time I will try them at a higher level. After scraping off the burnt part, they were good.

These where so good I didn't change a thing, my grandaughter who is very picky said they were the best she ever had. I made them a second time this time I had no shreddies so I used cornflakes ...

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