Make chicken fingers from scratch that you can bake immediately or freeze to bake later.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 cups corn flake cereal
- 2 ounces whole-wheat Melba toast
- 1/3 cup finely grated Parmesan
- 1 tablespoon finely chopped fresh parsley, optional
- 1/2 teaspoon sweet paprika
- Kosher salt
- 2 large egg whites
- 2 pounds chicken tenders
- 1/2 cup 2-percent Greek yogurt
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped roasted red pepper
- 1/2 teaspoon white wine vinegar
- 1 small clove garlic, grated
- Kosher salt
- Nonstick cooking spray
Instructions
- For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
- Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
- For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.
Nutrition Facts
| Calories | 264 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 99 milligrams |
| Sodium | 480 milligrams |
| Protein | 38 grams |
| Sugar | 2 grams |
Reviews
Okay
I’ve never made the dip but I’ve made the chicken fingers many times. I drop the Melba toast and just use extra cereal and I use quite a few more spices (like cumin and cayenne pepper) and its way better than regular frozen chicken fingers.
The chicken is amazing. The dip not so great.
Who has Melba toast on hand? Is there a substitute?
Very easy recipe. Kids loved it, even tried the dip and liked it. I definitely will be making this again.
Love it.!!!
Love, love, love this recipe! I made a double batch so I could freeze a bunch for later and am so glad I did. The melba makes this so delicious, as does the dipping sauce. My two toddlers (and hubby!) gulped this down and it made me so happy to see them eating chicken tenders that are a little healthier. Thanks for this!
Fabulous! The store had boneless, skinless chicken breasts on sale so husband and I bought a lot and started a production line. Now we have quick, easy meals for quite a long time. BTW, these are delicious!
Question – do you freeze them before baking or after (or either?)