These crispy baked chicken fingers are my secret weapon for a quick, kid-approved dinner! I coat juicy, tender chicken strips in golden, slightly cheesy crust and bake them up perfectly in my oven. With just a handful of ingredients, this recipe turns dinner into an easy, stress-free meal the whole family will love.
Top Reader Reviews
It’s so hard to get crispy chicken tenders in the oven. These came out perfectly crunchy!
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My kids loved these chicken fingers! They are so quick and easy to make!
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Oven-Baked Chicken Strips
Making oven baked chicken fingers at home is easier than you might think, and they taste far better than frozen or drive-thru options. I lightly coat fresh chicken breast strips in a quick breading of flour, cornflakes, a hint of cheese, and spices, then bake them to crispy perfection. These are the cheesier cousin to my favorite cornflake chicken tenders recipe, and they’re so good!
These baked chicken strips are versatile and pair wonderfully with everything from honey mustard and ketchup to a creamy yogurt-based dip (see below!). Baking the chicken instead of frying keeps the meal lighter without sacrificing that golden crunch everyone loves. And the best part? Minimal cleanup and no frying means I can enjoy my meal without the hassle. Mom win!
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Use a Wire Rack for Extra-Crispy Chicken
To get the crispiest oven baked chicken fingers possible, place a wire cooling rack on a baking sheet and arrange the chicken on top. This elevates the chicken, allowing hot air to circulate around each piece so the bottoms don’t get soggy. It’s a simple step that makes a huge difference in texture and helps you consistently bake golden, tender chicken fingers every time.
Baked Chicken Fingers Recipe
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
- 2 boneless, skinless chicken breasts (*)
- 1 cup crushed Corn Flakes cereal (**)
- 1 cup all-purpose flour
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon sweet paprika
- ¼ cup shredded mozzarella cheese
Cilantro-Lime Yogurt Dip (Optional):
- 1 cup yogurt
- ½ lime
- 1½ teaspoons extra virgin olive oil
- 2 teaspoon chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Line a baking sheet with baking paper. Place a cooling rack onto the baking tray. Spray the cooling rack with nonstick cooking spray and set aside.
- Cut the chicken breast into thin strips and set aside.2 boneless, skinless chicken breasts
- To a medium-sized mixing bowl, add the cereal, flour, salt, pepper, paprika, and mozzarella cheese.1 cup crushed Corn Flakes cereal, 1 cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon sweet paprika, ¼ cup shredded mozzarella cheese
- In a different medium-sized mixing bowl, add the egg and whisk.1 large egg
- Add the 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 the 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.
For the Dip:
- While the chicken fingers are cooking, begin making the dip, if desired.
- In a small bowl, mix the yogurt, lime juice, olive oil, and cilantro. Place the dip in the fridge until the chicken strips are cooked.1 cup yogurt, ½ lime, 1½ teaspoons extra virgin olive oil, 2 teaspoon chopped fresh cilantro
- Serve hot chicken fingers with refreshing dip on the side.
Notes
- When breading, use one hand for the egg mixture and one for the crumb mixture to avoid clumpy, messy fingers.
- Leave space between each chicken strip so hot air can circulate. Overcrowding leads to steaming instead of crisping.
- A light mist of cooking spray (or brushing with olive oil) helps the breading crisp and brown beautifully in the oven.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Chicken Fingers in the Oven Step by Step
Prep the Chicken: Preheat your oven to 400°F. Line a baking sheet with baking paper, then place a wire cooling rack onto the baking tray. Spray the cooling rack with nonstick cooking spray, and set aside. Cut 2 boneless, skinless 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 kosher salt, ½ teaspoon of ground black pepper, 1 teaspoon of sweet paprika, and ¼ cup of shredded mozzarella cheese. Combine all ingredients.
Dredge the Chicken Fingers: In a second bowl, whisk 1 large egg. Add the chicken strips to the bowl with the egg, and stir well to coat each chicken finger.
Bread the Chicken: One by one, remove each chicken finger from the egg mixture, shaking off the excess, and dip it into the breading mixture. Flip and coat on all sides.
Bake the Chicken Fingers: Place the breaded chicken fingers onto the cooling rack/baking tray. Make sure they are evenly spaced out and not touching. Bake chicken strips in the preheated oven for 20 minutes, or until golden brown and cooked through. The breading should be nice and crisp, no longer wet or soggy.
(Optional) Make the Cilantro-Lime Yogurt Dip: While the chicken fingers bake, stir together 1 cup of yogurt, the juice and zest of ½ lime, 1½ teaspoons of extra virgin olive oil, and 2 teaspoons of chopped fresh cilantro to create a creamy dipping sauce.
Serve: Serve your crispy baked chicken fingers hot from the oven with the cilantro-lime dipping sauce (or your favorite dip!).
How to Store, Freeze, and Reheat
Once cooled to room temperature, you can store these oven-baked chicken strips in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F air fryer or oven for 5-7 minutes to keep them crispy!
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