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Chicken fingers backofen

Try these easy twists on our classic recipe:

  • Spicy kick – Add 1/2 tsp cayenne to the breading mix (my husband’s favorite “grown-up” version)
  • Gluten-free – Swap panko for almond flour – still crispy but nuttier (perfect for my celiac friends!)
  • Italian style – Mix in 1 tbsp dried oregano and use Romano cheese instead of Parmesan

The beauty?

You can achieve restaurant-worthy chicken fingers right in your own oven. Try these crowd-pleasing favorites:

  • Honey mustard
  • Ranch dressing
  • BBQ sauce
  • Garlic aioli
  • Sriracha mayo
  • Classic ketchup

You can also toss them in buffalo sauce right after baking if you want a spicy wing-style twist.

Serving Suggestions

Baked chicken fingers are super versatile.

Keep a close eye to prevent burning.

  • Rest Before Serving: Let the chicken fingers rest for a few minutes after baking to allow the juices to redistribute, making them more tender and juicy.

    • Serving and Enjoying Your Crispy Chicken Fingers

    Your oven-baked chicken fingers are ready to be devoured! Instead, pop them in a 350°F oven or toaster for 5-7 minutes.

    Follow my foolproof steps – I’ve made these so many times I could do it in my sleep (and some mornings, I practically do!).

    Step 1: Prep the Coating Mixture

    Grab your favorite medium mixing bowl (I use the yellow one my mom gave me) and toss in the panko, Parmesan, and spices. That’s exactly what these oven-baked chicken fingers deliver—but without all the greasy guilt of deep frying!

    After years of testing (and plenty of “oops, too soggy” moments), I’ve perfected this method for golden, crispy chicken strips that my kids actually beg for. Arrange the Chicken: Place the breaded chicken fingers on the prepared baking sheet, leaving a small space between each one for even cooking.
    6.

    Fear not! Want them crispy again? Reheat them in the oven or microwave.

    Q: What other dipping sauces work well with chicken fingers?

    A: Other great dipping sauces include sriracha mayo, blue cheese dressing, and marinara sauce.

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    If you’re craving something crispy, juicy, and comforting — but without the deep-fried guilt — baked chicken fingers might be your new favorite weeknight dinner.

    Whether you’re cooking for picky kids, prepping game-day snacks, or just want something satisfying after a long day, these chicken tenders hit all the right notes.

    Baking Sheet Preparation: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
    5. This helps the coating stick better.

    Step 2: Season and Set Up the Breading Station

    Sprinkle the chicken with salt, pepper, garlic powder, and paprika. You won’t miss the fryer — promise.

    Make It Your Own – Variations to Try

    Want to spice things up?

    Here are some easy twists:

    • Spicy: Add cayenne or chili powder to the breadcrumb mix
    • Cheesy: Mix grated Parmesan into the panko
    • Gluten-Free: Use gluten-free breadcrumbs or almond flour
    • Buttermilk-Marinated: Soak the chicken strips in buttermilk for a few hours for ultra-tender tenders

    Final Thoughts: Crispy Comfort You Can Feel Good About

    These baked chicken fingers are everything you want: golden, juicy, and packed with crunch — but without the deep fryer.

    A killer breadcrumb-Parmesan coating and just enough olive oil to make them irresistible. This lets hot air circulate around the chicken, crisping all sides.

  • Don’t overcrowd the pan — leave space between each piece.
  • Use cooking spray or brush with oil before baking for that fried look without the fryer.

    • Why Baked Chicken Fingers Beat Fried

    Aside from the obvious (less oil, fewer calories), baking keeps cleanup easier and your kitchen smoke-free.

    The exact numbers will dance around depending on your chicken’s size, which brand of Parmesan you grab, and even how much oil ends up staying on the pan versus the chicken (I swear mine drinks some of it up!).

    A general ballpark? These disappear faster than I can make them. Just check that internal temp hits 165°F – my trusty meat thermometer never lies.

    Can I make these in an air fryer? Oh yes, and they come out beautifully!

    Pour it slowly in zigzags – too much makes them greasy

  • Give them space to breathe – Crowded strips steam instead of crisp (use two pans if needed)
  • The press test – Done when they spring back lightly to touch, no squishiness

    • One more thing – resist opening the oven early!

    Dredge the Chicken: Dip each chicken strip into the flour mixture, ensuring it’s fully coated.
    2.

      chicken fingers backofen

    Spray the tops of the chicken fingers lightly with cooking spray or brush with olive oil. Dip each chicken strip in the egg wash, let the excess drip off, then roll it in the breadcrumb mixture while pressing gently. Mix like your life depends on it – those seasonings need to be evenly distributed for every bite to pack flavor!

    Step 2: Coat the Chicken Strips

    Here’s where the magic happens!

    Baking Time: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the chicken is cooked through and the breading is golden brown.

    Tips for Crispy Oven-Baked Chicken Fingers

    To ensure your chicken fingers turn out perfectly crispy, here are some helpful tips:

    • Don’t Overcrowd the Baking Sheet: Leave space between the chicken fingers to allow for even air circulation and prevent steaming.
    • Flip Midway: Flip the chicken fingers halfway through the baking time to ensure even browning on both sides.
    • Broil for Extra Crispiness (Optional): For an extra crispy finish, broil the chicken fingers for a few minutes at the end of the baking time.