Who doesn’t love chicken fingers? They’re considered kid food, but adults love them too. I’ve been testing and perfecting this recipe for Crazy Crumb Oven Fried Chicken Fingers for a few weeks now, and I don’t think my family was the least bit upset that they had to taste test a lot of different versions. I named this recipe crazy crumb because the coating is a mixture of four different types of crumbs: panko, whole wheat panko, cornflake crumbs, and crushed French fried onions.
Oven fried chicken fingers are a little tricky. They can turn out bland, dry, or soggy. It takes the right combination of flavorful marinade, crunchy crumb coating and a light oil spray to create crispy, delicious chicken fingers without a deep fryer.
I like to use chicken tenderloins for this recipe, because they are just the right size. You can use chicken breast halves and cut them into strips of about two ounces each. If the chicken pieces are too large, they will not get crispy in the oven.
The chicken fingers need to stay in the marinade for at least two hours or as long as 24 hours. You can start marinating the chicken the night before, or in the morning if you’re making chicken fingers for dinner. Really this is great, because it gives you more time to look forward to eating them!
The marinade is a combination of buttermilk, Cajun seasoning, Frank’s hot sauce and garlic. It gives the chicken a spicy, salty, tangy flavor that is subtle and not overwhelming. Buttermilk is a classic marinade for fried chicken not only for the flavor, but because the acid in the buttermilk tenderizes the meat.
I love the crumb mixture on these crazy crumb chicken fingers. The combination of plain panko breadcrumbs, whole wheat panko breadcrumbs, corn flake crumbs, crushed French fried onions, Cajun seasoning and parsley creates a savory, crunchy coating so frying is not necessary.
When you’re ready to bake your oven fried chicken fingers, use tongs to remove each piece of chicken from the marinade, and let the excess marinade drip away. If there’s too much buttermilk on the chicken, you will not get a crunchy crumb coating.
Roll the chicken pieces in the crumb mixture, pressing the crumbs into the surface so the chicken is well coated. Put the chicken pieces on a baking sheet that has been coated with cooking spray.
The last step before baking is to spray the chicken fingers with oil or cooking spray. I spray them with olive oil using my Misto oil sprayer. Here they are, ready to go in the oven!
Bake the chicken fingers for 15-18 minutes until they are golden brown and crispy. While the chicken is in the oven, you can mix up your favorite dipping sauce, because isn’t dipping sauce one of the things we love most about chicken fingers?
If I’m going all out, I’ll make three sauces: Cajun barbecue dipping sauce (recipe below), honey mustard sauce and homemade ranch. If you don’t want to use dipping sauce, serve the chicken fingers with Frank’s hot sauce and/or a squeeze of lemon.
These Crazy Crumb Oven Fried Chicken Fingers would taste amazing with Fool-Proof Buttermilk Biscuits, Incredible Easy Drop Biscuits , or Instant Pot Crispy Potatoes. They are perfect for kids and adults, any day of the week and any time of year!
If you like this recipe, check out Japanese Chicken Katsu, another family-friendly crunchy chicken recipe with a killer dipping sauce!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information is for chicken fingers only. Dipping sauce adds 75 calories, 7g fat, 2g carbohydrate, 0g protein per tablespoon.
Oven Fried Chicken Fingers
Cajun Barbecue Dipping Sauce
Serving Size: 1 chicken finger
Amount Per Serving: Calories: 154Total Fat: 4gCarbohydrates: 5gProtein: 23g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition information is for chicken fingers only. Dipping sauce adds 75 calories, 7g fat, 2g carbohydrate, 0g protein per tablespoon.