Mix & Match Baked Chicken Fingers

Yield: 1 serving
Community Recipe from


  • 1 egg lightly beaten
  • 1/4 cup(s) sour cream
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) ground black pepper
  • 4 medium skinless, boneless chicken breast halves 1-1/4 to 1-1/2 pounds total
  • 3 tablespoon(s) vegetable oil
  • potato chips/pretzels/tortilla chips/goldfish crackers crushed
  • BBQ/honey mustard/sweet & sour


  1. Preheat oven to 400 degrees F. In a medium bowl whisk together egg, sour cream, salt, garlic powder, and pepper. Cut chicken breast halves lengthwise into strips about 3/4 inch thick. Add chicken strips to egg mixture. Stir to combine.

  2. Brush a 15x10x1-inch baking pan with oil; set aside. Place desired breading in a shallow dish. Transfer chicken, a few pieces at a time, to the dish. Roll and press chicken strips to coat all sides with breading. Arrange breaded chicken in a single layer in prepared pan, leaving space between each piece.

  3. Bake for 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes. Serve with desired dipping sauces.
December 2013

This recipe is a personal recipe added by JeffAdair and has not been tested or endorsed by MyRecipes.

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