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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Oven Fried Chicken Fingers Recipe

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This recipe for Oven Fried Chicken Fingers is from Grammy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
2 tablespoons olive oil
2 tablespoons lemon juice (or juice of 1/2 a lemon)
1 tablespoon fresh chopped parsley
2 teaspoons minced garlic
3/4 teaspoon salt to season
1/4 teaspoon cracked black pepper
28 ounces (800 g) chicken tenders
1 cup Panko breadcrumbs
1/2 cup regular breadcrumbs (garlic, herb or Italian seasoned for extra flavour)
1 teaspoon mild paprika (or sweet, smoky, spicy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup fresh grated parmesan cheese
Directions:
Directions:
1. Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.

2. In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.

3. Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture.
OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*

4. In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.

5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

6. Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Line a baking sheet with foil and place a cooling rack on it. Place the chicken on the cooling rack to bake. It keeps the breading crispy all the way around the chicken, instead of soggy as it bakes.

 

 

 

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