Homemade Frozen Chicken Fingers

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Chicken Fingers:
  • 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
  • Red Pepper-Basil Dipping Sauce:
  • 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
  • Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions
For the chicken fingers:

Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable 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 re-sealable 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. Wrap and refrigerate until ready to serve.

Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking 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.


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    My family loved these baked chicken fingers. I used panko bread crumbs instead of the melba, cereal mixture because that is what I had on hand. I also added italian seasoning (because I add this to most everything) and pepper to the bread crumbs. I added a few dashes of hot pepper sauce to the egg mixture. I didn't make the dipping sauce as it was not necessary, although it does look good. Wonderful - I will probably make these again next week.
    I made these and they were great! I also loved the dipping sauce! I totally recommend this recipe!
    I make chicken nuggets that I cook in olive oil, so I liked that these were baked and therefore healthier. The dipping sauce was good but chunky, which made it difficult to eat since the chicken strips couldn't pick up the chunky parts. I made this with sweet potato fries, and I liked that it made enough to freeze for my daughters future school lunches.
    This dish was okay but when I make it again, I am going to doctor it up for more flavor.
    The tenders and sauce are great alone and even better together. My family loved it! I will be making this again
    Whoa! The Melba really added some necessary pizazz to this dish. Don't skip it....you'll be sorry!
    Amazing and super juicy!
    great recipe, easy and quick! don't skip the dipping sauce , it makes the dish refreshing
    My husband absolutely loved this recipe. I substituted a few things because I didn't have them on hand. I used 100% whole wheat bread for the melba, dried herbs for fresh and pre-washed my chicken with lemon. I also drizzled the lemon onto the chicken before it went into the oven. It turned out great.
    This is a very good recipe, but I substituted the chicken breasts, and used fish file.
     For the sauce I used sour cream, cream cheese, pickles, lemon juice, pepper and salt. Everything was great and accompany with steamed vegetables and french baked potatoes!
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    This recipe is featured in:

    Healthy Main Dish Recipes