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Homemade Frozen Chicken Fingers

Homemade Frozen Chicken Fingers
Prep Time
25 min
Cook Time
20 min
Yields
6 servings

These chicken fingers are coated in a mixture of herbs, spices and crushed corn flake cereal.

Click here to watch how to make this recipe.

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ingredients

Chicken Fingers

2
cups corn flake cereal
2
oz whole wheat melba toast
cup finely grated Parmesan
1
Tbsp finely chopped fresh parsley, optional
½
tsp sweet paprika
Kosher salt
2
large egg whites
2
lb(s) chicken tenders

Red Pepper-Basil Dipping Sauce

½
cup 2% Greek yogurt
2
Tbsp chopped fresh basil
2
Tbsp chopped roasted red pepper
½
tsp white wine vinegar
1
small clove garlic, grated
Kosher salt
Nonstick cooking spray
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directions

Step 1

Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.

Step 2

Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.

Step 3

Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.

Step 4

Preheat the oven to 425ºF. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

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