Baked Chicken Fingers Two Ways

Everyone likes chicken fingers, especially if you have a nice sauce, or two, to go with them.  I have two versions, one by Buddy Valastro (I did change his recipe a little) and the other is a Weight Watcher’s recipe.  I have included some dipping sauces  to go along with the chicken.

See also Best Chicken Fingers – Food 52.

Buddy's Chicken Fingers

  • 1 lb. chicken tenderloins
  • olive oil
  • 1 cup unseasoned dried breadcrumbs or panko (I use seasoned breadcrumbs and eliminated the oregano, salt and pepper below)
  • 2 tbsp. finely grated Parmigiano-Reggiano (I add 1/4 – 1/2 cup Parmesan)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • your favorite Marinara Sauce, ranch  dressing or one of the dipping sauces below

Preheat the oven to 400°F.  Spray a baking sheet with nonstick cooking spray.  Place the chicken fingers in a bowl and coat with a little oil or butter if you prefer. Put the breadcrumbs, cheese and seasonings if you are using in a shallow dish.  Dredge the chicken in the mixture, pressing down to coat the chicken pieces.  Place on the prepared baking sheet and bake for 7 minutes.  Turn and bake another 7 minutes, or until golden brown.  The cooking time will depend on the thickness of the chicken.

Recipe by 

WW Chicken Fingers

  • 1 lb. chicken fingers
  • 1/4 cup low fat mayonnaise
  • 1 tsp. Dijon mustard
  • 2 tsp. lemon zest, grated
  • salt to taste
  • 4 drops (or so) hot pepper sauce
  • 3/4 cup cornflake crumbs

Preheat the oven to 400°F.   Spray a large, shallow baking pan with nonstick spray.

Whisk together the mayonnaise, mustard, lemon zest, salt and pepper sauce in a large bowl.  Add the chicken fingers and combine.  Add the cornflake crumbs and toss to coat.

Place the chicken in the baking pan.  Spray the chicken lightly with a cooking spray.  Bake until golden brown and cooked through (do not turn) about 45 minutes.   These breasts were on the thick side.   Squeeze some fresh lemon juice over the chicken before serving, if desired.

Old Points System: 6 points per serving

Recipe by 


Dipping Sauces

Jalapeno Mustard:

  • 3/4 cup low-fat mayonnaise
  • 2 tbsp. red jalapeno pepper jam – see my recipe Red Jalapeno Jam or Jelly
  • 1/4 cup Creole mustard – I used Zatarains

Combine all ingredients and chill until serving.  Delicious…


Honey Mustard:

  • 1/2 cup yellow mustard
  • 1/3 cup honey
  • salt and pepper to taste

Sweet and Sour:

  • 3/4 cup red jalapeno pepper jam
  • 1 tbsp. white vinegar
  • 1/2 tsp. low sodium soy sauce
  • 1/8 tsp. garlic powder
  • pinch of ginger, cayenne
  • salt and pepper to taste

Barbecue Sauce:

  • 3/4 cup ketchup
  • 3 tbsp. molasses
  • 1 tbsp. cider vinegar
  • 1 tsp. hot sauce
  • salt and pepper to taste
  • 1/8 tsp. liquid smoke

Combine above ingredients and serve with chicken fingers.

Recipe by cooking with aunt juju ‎  

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