Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.
The Best Oven-Baked Chicken Fingers Ever
Here is a recipe for the best baked chicken fingers that you'll ever eat. These are baked in the oven, and you might think they would be bland, but I bet you'll be surprised when you taste them. And be sure to read on below to learn about making sauces and vegetable sticks to go with your chicken fingers. These tasty snacks are wonderful with ranch dressing, but the same old thing gets boring after a while so be sure to check out the sauces below! You can if you wish make your chicken fingers out of chicken breast, but the chicken thighs have a lot more flavor than the breasts, in my experience.
- 4-6 chicken thighs with the skin and bones removed and cut up. It's probably best to use skinned boneless chicken thighs. Or you can de-bone them yourself.
- 1 large, well-beaten egg
- 1 tablespoon of honey
- 1 tablespoon yellow mustard
- 2 cups cornflakes, very finely crushed in a food processor
- Pre-heat your oven to 400 degrees.
- Take the skin and bones off of 4-6 chicken thighs and then cut each thigh into 3 or 4 long pieces (depending on how big your chicken thighs are).
- In a bowl with a wire whisk, thoroughly mix your honey, mustard, and egg.
- Use your food processor to turn your corn flakes into a very fine powder, then put the pureed corn flakes into a bowl.
- Put the raw chicken fingers into the honey and mustard mixture, and then then dip them into the corn flake powder until they are well covered.
- I cut a piece of tin foil or parchment paper to fit my baking pan, then place the breaded chicken fingers on top.
- Bake about 10 - 12 minutes until the strips are golden brown on the outside and done on the inside. You'll want to turn them over about halfway through to make sure they get brown all over.
- One they're done, make a sauce to go with them or gobble them up right away!
This coconut variation is really good and easy to make. I've made these for many years.
- 1 Package Shake and Bake Crispy Coating Mix
- 1 C. Lightly Toasted Coconut Flakes
- 1 Tsp. Curry Powder
- 1 Level Tsp. Ground Cayenne Pepper
- 2 Well-Beaten Eggs With 2 Tbsp. Milk Beaten Into the Eggs
- First of all mix your Shake and Bake, lightly browned coconut flakes, curry powder, and cayenne pepper in a tray or bowl.
- Now put the eggs and milk into a bowl so that you can dip your cut up chicken thighs into the mixture.
- You'll want to dip your chicken first in the egg and milk mixture and then into the shake and bake , coconut and spice mixture.
- Put the breaded chicken onto parchment paper cut to fit a large baking pan.
- Bake in a 400 degree preheated oven for 10 - 12 minutes, and you'll want to carefully turn your chicken over about half way through the cooking time.
You Can Use This Same Recipe To Cook Shrimp, Scallops, Etc.
You can make coconut, oven-baked shrimp by this same recipe and the coconut shrimp will be just as delicious as the fingers. I've also cooked scallops this way, and they turned out perfect too.
Sauces to Eat With Baked Chicken Fingers
Below is a selection of sauces you can make to dip your chicken fingers in once they are cooked.
Homemade Barbecue Sauce
- 1 Tsp Powdered Garlic
- 1/4 C. Sweet Onion, Very Finely Diced
- 1 Stick Margarine
- 1 C. Water
- 1/4 C. Apple Cider Vinegar
- 1/4 C. White Granulated Sugar
- 1 Tsp Sea Salt
- 1 Tsp Ground Black Pepper
- 4 Tbsp Worcestershire Sauce
- 1/2 C. Lemon Juice
- Mix all the ingredients and cook until thick, which should take about 30 minutes.
- You can then put your barbecue sauce into a plastic container with a lid after it cools and put it into the refrigerator.
This barbecue sauce is especially good on chicken of any type.
- 1/2 C. Mayonnaise
- 1 Tsp. Garlic Powder
- 1 Tsp. Dried Dill
- Mix the three ingredients together well, and there you have a delicious spicy mayonnaise.
Zesty Sour Cream
- 1/2 C. Sour Cream
- 1 Tbsp. Lime Zest
- 1 Tbsp. Lime Juice
- 2 Tbsp. Fresh Finely Chopped Cilantro
- Mix all your ingredients together, and there you have a delicious zesty sour cream.
Dijon Mustard Sauce
- 1/2 C. Dijon Mustard
- 2 Tbsp. Honey
- 1/2 Tsp. Ground Cayenne Pepper
- Mix all the ingredients together well, and you'll have a delicious spicy Dijon Mustard with a little bit of kick.
Tartar-esque Sauce (Perfect With the Coconut Version)
- 1/4 C. Mayonnaise
- 1/4 C. Ketchup
- 4 Tbsp. Pickle Relish
- Put all the ingredients into a blender or food processor and blend until smooth.
- Serve with your chicken fingers.
Give Us Your Thoughts
Here's a wonderful recipe for cucumber slaw that has been made in the south for hundreds of years. First of all let me tell you that it has a wonderful flavor. I think it was invented to use up all those cucumbers we all seem to grow in the south.
- 12 Large Cucumbers Peeled And Chopped Course
- 1 Large Sweet Red Or Purple Onion, Chopped Fine
- 4 Tbsp. Evaporated Milk
- 1 Tbsp Sugar
- 1/4 C. Vinegar
- Mix all your ingredients together and put into a plastic container with lid.
- Be sure to chill well before you serve with any type of chicken including chicken fingers.
My Grandmother Hattie Propst used to make this unusual but delicious slaw and served it with the fried chicken every Sunday in the summer time.
- 4 C. Shredded Crisp Fresh Cabbage
- 1/2 C. Finely Chopped Onion
- 1/4 C. Chopped Fine Green Bell Pepper
- 1/4 C. Chopped Fine Red Bell Pepper
- 1 Tsp. Ground Sea Salt
- 1 Tsp. Celery Seed
- 1 Tsp. Sugar
- 1/4 C. White Vinegar
- 2 Tbsp. Olive Oil
- Mix all the ingredients in a container that has a lid and put all the ingredients into the container and mix very well.
- Put into the refrigerator and chill over night.
Vegetable Sticks Go Wonderful With Chicken Fingers
You can make delicious vegetable sticks out of celery, carrot, or radishes. Make a tray with a bowl of your favorite sauce from above and put it in the center of the tray. Then you put the chicken fingers around the bowl of sauce and around the outside of the tray goes your hand-cut vegetable sticks.
I hope you enjoy all those recipes, and believe me they all go great with chicken. My family has always been big on cooking, and we have always made a garden in the summer and enjoyed the fresh vegetables from the garden. The cucumber slaw has been made in our family for at least two hundred years. And I hope you get to make the chicken fingers and slaw real soon. Just be sure that your cucumber slaw gets well chilled before you serve it!
I want to thank you for reading my recipe. I bet you didn't even know that chickens had fingers, did you? I hope there are some really delicious snacks in your future real soon. Thanks for reading.
Let Us Know What You Thought
Sonya Elizabeth on May 22, 2017:
I was (luckily) out of honey AND corn syrup (substitute for honey) tonight when I planned this for dinner sooo... I used ranch dressing with an egg and this chicken was SUPER moist! I will be using ranch from now on. This is a great recipe as is and I have been making semi-weekly since I found it. It is super easy and tastes great.
JohnM from Miami Florida on November 09, 2012:
The coconut chicken fingers are some of the best I've ever had in my life. I believe I've tried everything CHG gives the recipe here for and they are wonderful recipes that make some of the best food you'll ever eat in your life. Thanks CHG. You are a wonderful Chef and friend.