Chicken Fingers
Submitted by PirateCptain
Baked chicken fingers coated in yogurt and herb-seasoned cracker crumbs with a hint of curry. Crispy, low-calorie, and kid-approved with no deep frying required.
YIELD
3 servingsPREP
20 minCOOK
25 minREADY
45 minKids love chicken fingers. You love not standing over a pot of hot oil. Everybody wins.
These baked strips start with a yogurt dip that helps the herbed cracker crumb coating stick and stay crispy in the oven.
Thyme, marjoram, and just a whisper of curry powder give them a warm, savory edge that goes way beyond the freezer aisle.
Baking on a rack is the secret weapon here. Air circulates underneath so you get crunch on all sides without flipping.
Serve with your go-to dipping sauce and watch the plate empty in minutes.
Kitchen Tips
- Crush the crackers fine: Uniform crumbs mean an even, crunchy coat. A zip-lock bag and a rolling pin do the trick.
- Use the rack: Setting the strips on a cake rack over the baking sheet keeps the bottoms from getting soggy. Non-negotiable.
- Don’t overcrowd: Leave a little space between each strip so the hot air can do its job.
Ingredients
Directions
- Trim breasts of any fat. Cut each into 8 even strips.
In a bowl, combine the chicken strips and yogurt.
Stir gently to coat each piece evenly.
- In a shallow dish or plate, combine the crumbs, thyme, marjoram and curry powder.
With a fork, place each chicken strip in crumbs and roll to coat.
Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack.
Bake at 375℉ (190℃) for 25 minutes or until crumbs are lightly brown Remove from oven and sprinkle with salt to taste. Serve with your favourite dipping sauce.
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