Oven baked chicken fingers

Healthier than deep fried. These oven baked chicken fingers are crispy, juicy, and also gluten and dairy free. They are very easy to make, and we all know how much kids love chicken fingers.

Why I love oven baked chicken fingers:

Sometimes I just feel like a kid and crave chicken fingers. Unfortunately, I have celiac and its hard to come across gluten free chicken fingers. They are also always deep fried and not really healthy.

My solution was to create this easy to make, healthier version, and it became our family favorite.

Ingredients:

Chicken breast – chicken breast is ideal for this dish. You can cut them into fingers yourself or buy them pre cut.

FYI, I sometimes use boneless skinless thighs and they are also delicious!

Breadcrumbs – I use my favorite gluten free brand Schar bread crumbs. I jazz them up with paprika, dry parsley, garlic and onion powder. You can use any breadcrumbs you like and feel free to skip seasoning or choose your favorite spices.

Egg wash- It’s simple, whisked eggs with a touch of salt. I add a squeeze of fresh lemon, try it, you’ll love it.  

Flour – I use all-purpose gluten free flour. But you can use any flour you like.

Oil – for this dish I like to use cooking spray.  I use it generously on the wire rack and chicken to prevent losing any coating because sometimes the coating sticks.

How to make oven baked chicken fingers:

Cut chicken breast into 2–3-inch fingers lengthwise.

Pound them lightly. You want to make them all approximately the same thickness.

Add salt and pepper.

Dredge them in flour, egg wash, then breadcrumbs. 

Place them on a sprayed wire rack with an oven pan underneath. 

Spray the top of the chicken fingers with more cooking oil. 

Bake them at 425f (turning once) for about 15 minutes. Internal Thermometer should hit 165f.

I like to enjoy them with honey mustard or sriracha mayo.