Parmesan Chicken Fingers

Baked not fried, these cheesy chicken fingers are laced with garlic butter and coated with parmesan cheese. Tender on the inside and delightfully crisp on the outside, it’s impossible to stop eating them.

Course Appetizer, Main Course, Snack

Cuisine American

Diet Gluten Free

Keyword baked chicken fingers, chicken fingers, gluten free chicken fingers, parmesan chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 516kcal

Author Robin Miller

Equipment

Ingredients

For the Chicken Fingers

4 tablespoons unsalted butter
2 cloves garlic smashed
2 pounds chicken tenders patted dry (don’t skip this step, it helps the butter and coating stick)
1 cup grated parmesan cheese
Salt and freshly ground black pepper

For the Marinara Sauce

1 1/2 cups tomato sauce
2 tablespoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
To prepare the chicken, combine the butter and garlic in a medium saucepan and set the pan over medium heat. Cook until the butter is melted and bubbly. Remove the pan from the heat.
Add the chicken tenders to the butter and turn to coat.
In a shallow dish, combine the parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken tenders to the cheese and turn to coat, pressing the cheese into the meat. Transfer the tenders to the prepared pan and bake for 15 to 20 minutes, until golden brown and cooked through (a meat thermometer should register 165 degrees).
Meanwhile, to make the marinara sauce, combine all ingredients in a medium saucepan and set the pan over medium heat. Bring to a simmer, reduce the heat to medium-low and simmer for 10 minutes. Season to taste with salt and black pepper.
Serve the chicken with the marinara sauce on the side for dunking.

Nutrition