These crispy oven baked chicken strips are my go-to dinner recipe when my kids get a little fussy. Coated in a crunchy and cheesy breading, these juicy chicken fingers always put a smile on their faces! Of course I love them too, because they only require a few ingredients to make. I just pop them in the oven and they’re ready to eat!
Baked Chicken Fingers Recipe
Cooking chicken strips in the oven is a surefire way to get juicy, tender, crispy pieces of chicken that are primed and ready for dipping! I make these for my boys all the time, but they’re great for game day appetizers too. I’ve included a quick recipe for my favorite yogurt-based dip, but of course these chicken fingers taste amazing with honey mustard, BBQ, and ketchup too.
Breading and baking fresh strips of chicken breast at home is just as easy as picking up fried versions from the drive-thru or relying on frozen options. But they taste so much better, and they’re just a little bit healthier for my little ones. I just throw together a quick breading with flour, corn flakes, mozzarella, and some spices, and the rest is easier than can be!
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How to Store and Reheat
Once cooled to room temperature, you can store baked chicken strips in an airtight container in the refrigerator for 3-4 days. Reheat in the air fryer or oven to keep them crispy!
How to Freeze
You can freeze baked chicken fingers for up to 3 months. Make sure they’re fully cooled to room temperature prior to storing in a freezer safe container or zip-top baggie.
Notes and Tips
- I like to cut fresh strips of chicken from boneless chicken breasts, but you can follow this recipe using chicken tenders instead.
- To get the crispiest chicken fingers possible, place a cooling rack in a baking tray, and place the chicken on top. This allows the hot air in the oven to circulate around all sides of each piece of chicken. No soggy-bottoms here!
Top Reader Reviews
“It’s so hard to get crispy chicken tenders in the oven. These came out perfectly crunchy!” – April
“My kids loved these chicken fingers! They are so quick and easy to make!” – Anna
Baked Chicken Strips Recipe
Ingredients
FOR CHICKEN FINGERS:
- 2 Chicken breasts
- 1 cup corn flakes crushed
- 1 cup all purpose flour
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- ¼ cup mozzarella shredded
FOR DIP:
- 1 cup yogurt
- ½ lime
- 1 ½ teaspoon extra virgin olive oil
- 2 teaspoon cilantro chopped
Instructions
- Preheat oven to 400°F. Line a baking tray with baking paper. Place cooling rack onto baking tray. Spray cooling rack with non-stick cooking spray and set aside.
- Cut chicken breast into thin chicken strips and set aside.2 Chicken breasts
- In a medium sized mixing bowl add cereal, flour, salt and pepper, paprika, and mozzarella cheese.1 cup corn flakes, 1 cup all purpose flour, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon sweet paprika, ¼ cup mozzarella
- In a different medium sized mixing bowl, add two eggs and whisk.1 egg
- Add chicken strips into the mixing bowl with the whisked egg and mix. Make sure all chicken strips are coated in the egg mixture.
- One-by-one dip each chicken strip into the cereal mixture from the other bowl. Ensure chicken is fully coated in the cereal mixture.
- Place chicken strips onto the cooling rack. Make sure none of them are touching and are evenly spread out.
- Bake for 20 minutes, until golden brown and cooked through.
- While the chicken fingers are cooking, begin making the dip.
- In a small bowl mix yogurt, lime juice, olive oil, and cilantro. Place dip in fridge until the chicken strips are cooked.1 cup yogurt, ½ lime, 1 ½ teaspoon extra virgin olive oil, 2 teaspoon cilantro
- Serve hot chicken fingers with refreshing dip on the side.
Notes
How to Cook Chicken Strips in the Oven Step by Step
Prep: Preheat the oven to 400°F. Line a baking tray with baking paper, then place a cooling rack onto the baking tray. Spray the cooling rack with non-stick cooking spray, and set aside.
Cut Chicken Strips: Cut 2 boneless chicken breasts into thin strips and set aside. Try to make them close to the same size/thickness so that they cook evenly in the oven.
Make the Breading: Crush up 1 cup of Corn Flakes cereal. In a medium bowl, add the crushed cereal, 1 cup of all purpose flour, ½ teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of sweet paprika, and ¼ cup of mozzarella. Combine all ingredients.
Bread the Chicken Fingers: In a second bowl, whisk together 2 eggs. Working with 1-2 strips of chicken at a time, coat them fully in the eggs, and then dip and coat in the breading mixture. Make sure all sides of the chicken are coated in the cereal mixture.
Place on the Baking Tray: Place the breaded chicken fingers onto the cooling rack/baking tray. Make sure they are evenly spaced out and not touching.
Bake: Bake chicken strips in the 400°F oven for 20 minutes, or until golden brown and cooked through. The breading should be nice and crisp, no longer wet or soggy. Serve with your preferred dipping sauce!
What a perfectly flavored and crispy recipe! I am looking forward to making these for dinner tonight! Yum!
Thanks for letting me know 🙂
It’s so hard to get crispy chicken tenders in the oven. These came out perfectly crunchy!
WIN!!
Everyone at my house loved it! So good!!
HOORAY!
YUMMY!! My kids would LOVE these!!
They’re kid friendly for sure
My kids loved these chicken fingers! They are so quick and easy to make!
Love to hear that 🙂