Spicy Chicken Fingers Recipe - Allrecipes.com
Spicy Chicken Fingers Recipe
  • READY IN 35 mins

Spicy Chicken Fingers

Recipe by  

"Spicy and crispy chicken fingers are made with instant mashed potatoes for a hearty crunch."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F. In bowl, combine potato flakes, bouillon and cayenne pepper. Add melted butter to potato flakes. In pie plate, combine egg and water. Dip chicken tenders in egg mixture and coat in potato flakes. Place chicken on baking sheet. Bake for 18-22 minutes, turning halfway through baking, until chicken is cooked through. If desired, serve with honey mustard dipping sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Nice! I added a little hot sauce to the egg mixture before I dipped the chicken in and that gave it a little more bit. I also cut the chicekn into "nuggets" instead of strips.

Most Helpful Critical Review
Jan 25, 2004

If you like the taste of eating a tsp of salt everytime you take a bite then this recipe is for you. The sodium from the bouillon overpowers the cayenne pepper. It overpowers everything for that matter. The only reason I didn't give this one star is because the use of the potato flakes gives the chicken a really nice crunch. I'll just use my own seasoning next time.


10 Ratings

Oct 27, 2007

Delicious and spicy...the mashed potato crust give it a more wholesome flavor. We added double cayanne pepper to really give it a kick.

Jan 23, 2006

This was absolutely the best oven fried chicken that I have ever had. The mashed potatoes gave it the real fried chicken texture. My entire family enjoyed this dish.

Dec 14, 2005

My family loved this dish. It is better if eaten right away. My husband ate an hour later when he got home from work, and they were not as crispy anymore.

Nov 02, 2005

Omitted the pepper since it was for kids and completely forgot the butter but they turned out great! They didn't seem too salty with the two cubes of bouillon but I used a different brand - maybe that makes a difference. Served with homemade ranch dressing for dip.

Oct 12, 2004

Pretty good! I like the crunch that the potato flakes gave. In the past, I have always used bread crumbs to make chicken strips in the oven and they always got soggy on the bottom. These were crunchy all the way around. I do think they could use a bit more flavour so next time I will add more seasonings. Oh, I also only used one crushed boullion cube.

Sep 11, 2004

not bad- picky kids beware.


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 982 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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