Nifs Baked Chicken Fingers Recipes

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CRISPY OVEN BAKED CHICKEN TENDERS



Crispy Oven Baked Chicken Tenders image

Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.

Provided by Nagi | RecipeTin Eats

Categories     Baked     Chicken     Crumbed

Time 30m

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs ((Note 1))
Oil spray
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard ((or other mustard))
2 tbsp flour
1/2 tsp salt
Black pepper
500 g/1 lb chicken tenderloins ((or breast cut into 2/3" / 1.5cm thick slices, lengthwise))
Oil spray

Steps:

  • Preheat oven to 200C/390F.
  • Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
  • Place a rack on a baking tray (not critical but bakes more evenly).
  • Place the Batter ingredients in a bowl and whisk with a fork until combined.
  • Add the chicken into the Batter and toss to coat.

Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g

OVEN CHICKEN FINGERS



Oven Chicken Fingers image

Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves (5 ounces each)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

  • Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  • Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

BAKED CHICKEN FINGERS



Baked Chicken Fingers image

This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc!

Provided by erinBOberrin

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, sliced into thin strips
1/2 cup low-fat buttermilk
1/2 cup crushed corn flakes (, or cheese crackers)
1/4 cup Italian seasoned breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees.
  • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
  • Cover and put in refrigerator for 10-15 minutes.
  • Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
  • After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
  • Add olive oil to shallow baking pan.
  • Place chicken in pan.
  • Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
  • Serve with honey mustard dip or light ranch dressing.

NIF'S BAKED PASTA WITH SHRIMP AND CHICKEN



Nif's Baked Pasta With Shrimp and Chicken image

Yum! This creamy casserole is delicious and very easy to make. Don't like shrimp or chicken? Just double up on the other one. Enjoy!

Provided by Nif_H

Categories     < 60 Mins

Time 55m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

1 lb pasta, cooked al dente (I use penne or rotini Smart Pasta)
1 tablespoon olive oil
1/2 cup onion, chopped
2 teaspoons garlic, minced
8 ounces boneless skinless chicken breasts, 1-inch cubes
2 teaspoons italian seasoning
1 cup mushroom, sliced
8 ounces shrimp, peeled and deveined
1 (16 ounce) can tomatoes, diced, strained with a little bit of juice left in the can
1 1/2 cups low-fat ricotta cheese
1/2 teaspoon chili pepper, crushed (add more if you like heat)
salt and pepper
1 cup low-fat cheddar cheese, shredded
1/2 cup reduced fat parmesan cheese, grated

Steps:

  • Cook pasta as directed.
  • Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink.
  • Add mushrooms and saute for 1 minute.
  • Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta.
  • Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan.
  • Bake uncovered at 350F for 30 minutes, until heated through.

Nutrition Facts : Calories 472.6, Fat 8.2, SaturatedFat 3.1, Cholesterol 106.8, Sodium 360.6, Carbohydrate 62.5, Fiber 3.7, Sugar 4.3, Protein 35.5

EASY BAKED CHICKEN TENDERS



Easy Baked Chicken Tenders image

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9

vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1 egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
  • Spray each chicken tender with cooking spray 2 times.
  • Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

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