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Baked Chicken Fingers

Crispy Baked Chicken Fingers Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1½ lbs chicken tenderloins or boneless skinless breasts cut into 1-inch strips
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cups panko breadcrumbs
  • 1 cup crushed cornflakes
  • Olive oil or cooking spray

Method
 

  1. Whisk buttermilk with 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp pepper. Add chicken and marinate 10 to 30 minutes.
  2. Preheat oven to 425°F and place a wire rack on a baking sheet. Mix flour with remaining garlic powder, paprika, salt, and pepper in one dish and combine panko and crushed cornflakes in another.
  3. Remove chicken from buttermilk, coat in flour, dip again briefly in buttermilk, then press firmly into the panko-cornflake mix.
  4. Place breaded fingers on the prepared rack, spray generously with oil, and bake 12 to 15 minutes, flipping halfway, until internal temp reaches 165°F.
  5. Serve immediately with dipping sauces and a sprinkle of flaky salt.

Notes

For the crispest results, let the breaded fingers rest on the rack for 5 minutes before baking and avoid stacking them in the pan. If using frozen breaded fingers, bake directly from frozen and add 6 to 8 minutes to the time.