Chicken Finger Recipes That Parents and Kids Will Both Love
There are a number of dishes we know all kids love, but the truth of the matter is many adults still like them, too. Take chicken fingers, for example. Cravings for this easy comfort food simply don’t always go away with age. This is actually good news for parents. Instead of making two dinners every night, make something everyone will enjoy with these recipes for chicken fingers.
1. Oven-Baked Parmesan Chicken Strips
First up are your everyday chicken fingers, with a twist. These garlic-Parmesan chicken tenders from Food.com are even tastier than your favorite order from the drive-through and they’re healthier, too. After baking in the oven for 20 minutes, you’ll serve your chicken tenders with a dipping sauce of your choice, or you can even make your own.
- 2 large boneless, skinless chicken breasts, cut into eight to 10 strips
- ¼ cup milk
- 1 egg, beaten
- ⅔ cup Parmesan cheese, grated
- ⅔ cup plain breadcrumbs
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon dried thyme
- 1½ teaspoons dried basil
- ¼ teaspoon black pepper
- 1 teaspoon paprika
Directions: Spray a baking sheet with non-stick spray. In a shallow dish, combine milk and egg. In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture. Place on baking sheets and bake at 400 degrees Fahrenheit for 20 minutes or until golden.
2. Spicy Chicken Tenders with Honey Mustard
If you like your chicken tenders with a kick, this recipe is for you. These spicy chicken fingers from Food Network pack a flavor punch thanks to hot sauce, chili powder, and cayenne pepper. The homemade honey mustard dressing helps cool them down, and it’s super easy to make. Whip up this dinner when you’re serving both adults and kids who can handle a little heat.
- Vegetable oil cooking spray
- ⅓ cup honey
- ⅓ cup Dijon or whole-grain mustard
- 1 cup all-purpose flour
- 1 tablespoon kosher salt, plus extra for seasoning
- 3 large eggs, at room temperature, beaten
- 3 tablespoons hot sauce
- 1 cup cornmeal
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1½ pounds chicken tenders, halved lengthwise
- Olive oil, for drizzling
- Kosher salt
Directions: Put an oven rack in the center of the oven. Preheat the oven to 425 degrees Fahrenheit. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
Arrange the chicken on a platter and serve the honey-mustard alongside.
3. Asian Chicken Tenders with Zesty Lemon Sauce
This recipe from Betty Crocker yields a plate of Asian-inspired chicken tenders with a zippy lemon sauce. After marinating the chicken in a mixture containing soy sauce, garlic, and ginger, you’ll simply coat it with breadcrumbs, then bake. Lastly, combine the lemon peel and sweet-and-sour sauce for the perfect dipping sauce to accompany your chicken tenders.
- 3 boneless skinless chicken breasts, each cut crosswise into 8 strips
- 2 tablespoons soy sauce
- 1 tablespoon honey
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 cup panko breadcrumbs
- ½ cup sweet-and-sour sauce
- ½ teaspoon grated lemon peel
Directions: In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
Heat oven to 400 degrees Fahrenheit. Line a 15-by-10-by-1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.
4. Southern Fried Chicken Strips
This Taste of Home recipe will teach you how to master the art of frying at home, and you might be surprised how simple it is. Just follow the fool-proof instructions to turn out a delicious meal in no time. You’ll never go back to fast food.
- 1 egg
- ½ cup buttermilk
- 1 cup all-purpose flour
- 1½ teaspoons garlic powder
- 1½ teaspoons pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-fat frying
- 2 tablespoons grated Parmesan cheese
Directions: In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
In an electric skillet, heat oil to 375 degrees Fahrenheit. Fry chicken, a few pieces at a time, for 2 to 3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
5. Ritz Cracker Chicken Fingers with Sriracha-Soy Ketchup
Anyone who likes buttery Ritz crackers will adore this recipe from Rachael Ray. You’ll dredge your chicken in flour, a whisked egg, and a cracker mixture before frying for about 5 minutes per batch. After that, you can start preparing a dipping sauce by combining Sriracha, soy sauce, and ketchup. The meal will serve 4 lucky dinner guests.
- Salt and pepper
- 3 eggs
- 1 sleeve Ritz crackers, pulsed into fine crumbs in a food processor
- ½ cup grated Parmesan cheese
- 1 rounded teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 20 chicken breast tenders
- Canola oil, for frying
- ½ cup ketchup
- ½ cup sriracha
- 2 tablespoon dark aged soy sauce or tamari
- Finely chopped scallions, for garnish
- Celery sticks and hot giardiniera, for serving
Directions: Set up three shallow dishes: one with flour, salt and pepper; in the second, whisk the eggs with salt and pepper; in the third, mix the cracker crumbs, cheese, paprika and granulated garlic and onion.
Dredge the chicken in the flour, dip it in the egg then coat in the cracker mixture, pressing to adhere. Working in batches, fry chicken until browned and cooked through, about 5 minutes per side.
In a small bowl, mix the ketchup with the sriracha and soy sauce. Arrange the chicken on a platter, sprinkle with the scallions and serve with the sriracha-soy ketchup, celery sticks and giardiniera alongside.
6. Buffalo Chicken Tenders
Last up is an all-American bar snack you can make at home. Enter: buffalo chicken tenders from Martha Stewart’s Everyday Food. These buffalo chicken tenders bring the heat, but they’re accompanied by a cooling blue cheese and buttermilk dipping sauce. They’re a finger-licking treat both kids and adults can enjoy.
- 1 cup crumbled blue cheese
- 1 cup low-fat buttermilk
- Coarse salt and ground pepper
- 1 cup all-purpose flour
- 1½ pounds chicken tenders
- ½ cup vegetable oil, such as safflower
- ⅓ cup hot sauce
- 2 tablespoons melted butter
Directions: Preheat oven to 250 degrees Fahrenheit. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and ½ cup buttermilk. Season dip with salt and pepper, and set aside.
Place flour and remaining ½ cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk; place on sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.