Baked Chicken Fingers (with air fry option)

baked chicken fingers and honey mustard dip on a white plate

Baked Chicken Fingers (with air fry option)

These incredible chicken fingers are deliciously crisp on the outside, and perfectly moist on the inside. The savory batter is tangy and sweet, and the toasted coating is light and crunchy. If you’re a fan of chicken fingers but hate the grease, this recipe is for you.

Course Main Course

Cuisine American

Keyword air fryer chicken fingers, baked chicken fingers, chicken fingers

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 294kcal

Author Robin Miller

Ingredients

1 1/2 cups panko breadcrumbs
Olive oil cooking spray or cooking spray of choice
1 large egg
2 tablespoons all-purpose flour
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons honey mustard or Dijon mustard
Salt and freshly ground black pepper
1 pound chicken tenderloins or boneless skinless chicken breasts cut into 1/2-inch-thick strips, patted dry with paper towels

Instructions

Preheat the oven to 200 degrees. Line a large baking sheet with parchment paper or aluminum foil.
Spread the panko breadcrumbs out on prepared pan, in an even layer. Spray the breadcrumbs with a thin coating of the cooking spray (hold the spray at an angle to prevent blowing the crumbs off the baking sheet)!
Bake the breadcrumbs for 3 to 5 minutes, until just golden brown.
Transfer the breadcrumbs to a shallow dish.
In a separate shallow dish, whisk together the egg, flour, mayonnaise, honey mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Working with one or two pieces of chicken at a time, place the chicken in the egg mixture and turn to coat. Allow excess batter to drip off before transferring the chicken to the breadcrumbs.
Transfer the chicken to the toasted panko breadcrumbs and press down firmly to coat all sides with breadcrumbs.
Follow prefer baking method.

Oven method

Preheat the oven to 400 degrees. Arrange a wire rack on a large baking sheet (this is optional, but it ensures the chicken gets crispy on the bottom, not soggy).
Arrange the battered chicken fingers on the wire rack on the baking sheet. Spray the chicken with cooking oil spray and sprinkle with salt.
Bake for 15 to 20 minutes, until golden, crispy, and cooked through (165 degrees on a meat thermometer).

Air fryer method

Preheat the air fryer to 400 degrees.
Arrange the chicken fingers on a plate and spray the surface with cooking spray.
Transfer the chicken fingers to the air fryer, in a single layer, sprayed side down. Spray the chicken with cooking spray and season the top with salt.
Air fry for 8 minutes.
Flip and air fry for 3 to 5 more minutes, until golden, crispy, and cooked through (165 degrees on a meat thermometer).

Nutrition