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    You are in: Home / Recipes / Chicken Fingers Recipe
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    Chicken Fingers

    Chicken Fingers. Photo by Derf

    1/4 Photos of Chicken Fingers

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

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    Units: US | Metric


    1. 1
      Melt butter, set aside.
    2. 2
      Combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag.
    3. 3
      Shake well.
    4. 4
      Dip chicken strips in butter and shake in crumbs.
    5. 5
      Place on a greased foil lined baking sheet.
    6. 6
      Bake at 450 for 30 minutes, turning halfway through.

    Ratings & Reviews:

    • on September 10, 2002


      Tender delicious chicken dish. I used fresh breadcrumbs and got a nice buttery crispy coating. Thanks for posting.

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    • on April 29, 2008


      Terific flavor and very easy. Only thing I'll do different next time is to make sure I don't crowd the pan as mine were a little soggy on the bottom. (Or use a wire rack). Whole family says they'd definitely like these again.

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    • on August 10, 2005


      Very delicious. I used Italian bread crumbs and cut back on the other seasoning and romano since that's all I had. I did half on a cookie sheet and half on a glass pan, and would not recommend the glass pan. The cookie sheet pieces were nice and crispy and only needed about 12 minutes on each side at 400 degrees for me, since I cut in pretty small pieces. There is not enough crumbs for four breasts, I had two large ones and almost ran out. Served with marinara for dipping, will make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Chicken Fingers

    Serving Size: 1 (804 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 139.9
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 4.9 g
    Cholesterol 39.8 mg
    Sodium 233.6 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 8.9 g

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