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All-Purpose Flour
Salt
Black Pepper
, ground
Eggs
Fine-Style Breadcrumbs
Poultry Seasoning
Olive Oil
Boneless Skinless Chicken Breasts
, sliced into strips

Oven-Baked Chicken Fingers

Total time: 45 min
Servings: 4
Equipment: Oven
  • 3/4 c. All-Purpose Flour
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper, ground
  • 4 Eggs
  • 1 c. Fine-Style Breadcrumbs
  • 2 tbsp. Poultry Seasoning
  • 1/4 c. Olive Oil
  • 2 Boneless Skinless Chicken Breasts, sliced into strips
  • Preheat the oven to 400°F.
  • Set up a dredging station: In a small bowl, put the flour and season with the salt and pepper. In a second bowl, lightly beat the eggs. Combine the bread crumbs and poultry seasoning in a third bowl.
  • Dip the chicken breast strips, one piece at a time, into the flour, then the egg, then the bread crumbs. Put the breaded chicken on a plate until all the pieces are coated. Then brush olive oil all over the breaded chicken.
  • Arrange the coated chicken on a sheet pan and cook for 15 minutes. Flip the fingers and bake for another 15 minutes, or until they're cooked through (165°F on a meat thermometer). Serve.