Restaurant Style Fried Chicken Fingers Oven Baked Option
Bring the irresistible crunch of restaurant-style fried chicken fingers to your kitchen with this versatile recipe that includes both fried and oven-baked options. Featuring tender, juicy chicken tenders coated in a flavorful seasoning blend of garlic, paprika, and Parmesan-infused panko breadcrumbs, these golden-brown delights are cooked to crispy perfection. Perfect for family dinners, game-day spreads, or kid-friendly meals, this recipe ensures a crowd-pleasing experience whether you opt for the healthier oven-baked method or go all-in with deep frying. Ready in just 40 minutes, these chicken fingers are best served with your favorite dipping sauces like honey mustard, ranch, or barbecue for a restaurant-quality indulgence made at home.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 0.5 cup milk
- 2 cups breadcrumbs (panko recommended for extra crunch)
- 0.5 cup grated Parmesan cheese
- cooking spray (for oven-baked version)
- 2 cups vegetable oil (for frying version)
Instructions
Preheat your oven to 400°F (200°C) if using the oven-baked version. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
Prepare your dredging station with three separate shallow bowls or plates: In the first, mix the flour, salt, pepper, garlic powder, and paprika. In the second, whisk together the eggs and milk. In the third, combine the breadcrumbs and grated Parmesan cheese.
Pat the chicken tenders dry with paper towels to help the coating stick. Dredge each tender first in the flour mixture (coating evenly), then dip into the egg mixture, and finally press it into the breadcrumb-Parmesan mixture to fully coat.
For the oven-baked version: Arrange the coated chicken tenders on the prepared baking sheet without overlapping them. Lightly spray the tops with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through with an internal temperature of 165°F (74°C).
For the fried version: Heat vegetable oil in a large skillet or deep pan over medium heat until it reaches 350°F (175°C) or sizzles when a breadcrumb is dropped in. Fry the tenders in batches for 3-4 minutes per side, or until golden and cooked through. Drain on a paper towel-lined plate.
Serve the chicken fingers hot with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce for a restaurant-quality experience.
Nutrition Facts
Calories |
6824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 553.9 g | 710% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.0 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 800 mg | 62% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
