Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. This is the perfect temperature for achieving that golden brown crust on your chicken fingers.
- Prepare your baking sheet by lining it with foil and placing a cooling rack on top. Spray it lightly with some non-stick spray to ensure nothing sticks.
- In a large Ziploc bag, pour in the Corn Chex or Rice Chex. Seal the bag tightly and crush the cereal into fine crumbs. You can use a rolling pin or your hands for this step.
- Once the cereal is crushed, stir in the parmesan cheese, garlic salt, parsley flakes, and a pinch of salt and pepper. Seal the bag again and shake well to mix all the ingredients.
- In a large bowl, whisk together the eggs and milk. This mixture will coat the chicken, helping the crumbs adhere better.
- Take the chicken tenders and dip each piece into the egg mixture, ensuring they are fully coated.
- Next, place the coated chicken tenders into the Ziploc bag with the prepared crumb coating. Seal the bag and shake gently until all the chicken is well coated with crumbs.
- Remove each chicken tender from the bag and place them on the prepared cooling rack. Make sure they are well spaced for even cooking.
- Bake in the preheated oven for about 15 to 20 minutes. The cooking time may vary depending on the size of your chicken tenders. Keep an eye on them until they are golden brown and cooked through.
- Once baked, let the chicken fingers cool for about 5 minutes. This will allow them to crisp up even more. Serve them warm with your choice of dipping sauces and enjoy!
Notes
If you have leftovers, place them in an airtight container in the refrigerator for up to three days. Reheat them in the oven for a crispier finish. You can freeze uncooked chicken fingers by assembling them, freezing them on a baking sheet, and then transferring to a freezer bag.