Crispy Baked Chicken Fingers (Print Version)

# Ingredients:

→ For the Chicken Fingers

01 - 1 cup buttermilk for marinating
02 - 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
03 - 3/4 cup whole wheat flour (or all-purpose flour)
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 large eggs, beaten (or 1 egg + 2 egg whites)
10 - 2 cups Panko breadcrumbs
11 - 3/4 cup freshly grated parmesan cheese

→ For the Sriracha Honey Mustard Sauce

12 - 2 tablespoons honey
13 - 2 tablespoons BBQ sauce (preferably Honey Hickory Smoked)
14 - 1/4 cup mayonnaise
15 - 1 tablespoon mustard
16 - 1/2 tablespoon sriracha sauce, more to taste

# Instructions:

01 - Combine honey, BBQ sauce, mayonnaise, mustard, and sriracha in a medium bowl. Stir thoroughly until everything is well mixed. Feel free to add more sriracha if you prefer extra heat. Cover and refrigerate while preparing the chicken fingers to allow flavors to blend.
02 - Pour buttermilk into a large bowl. If using chicken breasts, pound them to an even thickness and cut into strips about 1-inch wide. If using tenders, cut them lengthwise in half. Add all chicken pieces to the buttermilk, stirring to ensure they're fully coated. Cover the bowl tightly and let marinate in the refrigerator for at least 30 minutes, or up to 3 hours for more flavor.
03 - When ready to cook, position two racks near the center of your oven and preheat to 400°F. Line two baking sheets with parchment paper or silicone mats and lightly spray with cooking spray. Set up your breading station: in the first shallow dish, mix the flour, smoked paprika, chili powder, garlic powder, salt, and pepper. Pour beaten eggs into the second dish. In the third dish, combine panko breadcrumbs and grated parmesan cheese.
04 - Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece first in the flour mixture, shaking off any excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko-parmesan mixture, pressing gently to help it adhere. Arrange breaded pieces on prepared baking sheets, leaving space between each piece.
05 - Spray each chicken strip lightly with cooking spray on both sides - this helps the coating crisp up properly. Bake for 10 minutes, then flip each piece over and continue baking for another 10 minutes until golden brown and crispy. Cooking time may vary depending on thickness; ensure chicken is cooked through to an internal temperature of 165°F. Serve hot with the sriracha honey mustard dipping sauce.
06 - Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place in a toaster oven at 300°F for a few minutes until heated through and crispy again. Avoid microwaving as this will make the coating soggy.

# Notes:

01 - These chicken fingers are baked instead of fried, making them a healthier alternative to traditional chicken tenders without sacrificing flavor or crispiness.
02 - The buttermilk marinade helps tenderize the chicken and keeps it juicy even after baking.
03 - For extra crispy coating, don't skip spraying the breaded chicken with cooking spray before baking.

Back