Baked Cracker-Crusted Chicken Fingers Recipe - GujaratiKanudo

Difficulty: Easy | Total Time: 25 mins | Active Time: 10 mins | Makes: 2 to 4 servings

 

Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like honey-mustard, barbecue, or herbed buttermilk, or let cool and pack them in tomorrow’s school lunch.


What to buy: Wheatsworth crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets.

INGREDIENTS

• 1 1/4 cups finely crushed whole-wheat crackers, such as Wheatsworth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 pound chicken tenders or boneless, skinless chicken breasts cut into 5-by-1-1/2-inch pieces

INSTRUCTIONS

1. Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.
2. Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated. Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.
3. Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with desired dipping sauce.

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