Oven-Baked Chicken Fingers

Gooseberry Patch
Oven-Baked Chicken FingersRecipe
Oxmoor House
Heating your baking sheet prior to cooking ensures crispier results for your chicken fingers. Serve them with ranch dressing, barbecue sauce, or honey mustard for dipping.
Serves 6


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1 cup Italian-flavored dry bread crumbs
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 cup oil
6 boneless, skinless chicken breasts


Preheat oven to 425°. Heat a large baking sheet in the oven for 5 minutes.

Combine bread crumbs and cheese in a shallow dish; set aside. Combine garlic and oil in a small bowl, set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten chicken to 1/2-inch thickness, using a meat mallet or rolling pin; cut into one-inch-wide strips. Dip strips in oil mixture; coat with crumb mixture.

Coat preheated baking sheet with non-stick vegetable spray and place chicken on prepared baking sheet. Bake at 425° for 12 to 14 minutes, turning after 10 minutes.

Created date

December 2011