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Ghostly-Crispy Chicken Fingers


Crispy Chicken Strips, Halloween, Fall, Autumn, Kid's Favorites, Make Ahead, Party Food

Ghostly-Crispy Chicken Fingers

Terri Pischoff Wuerthner

These are similar to the deep fried chicken strips most restaurants have on the children's menu, except that these are fresh, well-flavored, and oven baked until crispy and golden. 

This chicken preparation is often called "oven fried," and has the crunchy outer texture of deep fried chicken yet is moist and tender on the interior--not overdone and leathery inside. In addition, while it is not designed to be "healthy," it is much lower in fat than its deep fried chicken counterpart.

The chicken fingers can be prepared up to a day ahead, kept covered in the refrigerator, and baked just before serving. 

Yield: Serves 8


  • 3 pounds boneless, skinless chicken breasts
  • 2 1/4 cups dried bread crumbs
  • 3/4 cup freshly grated parmesan cheese
  • 1 tablespoon oregano
  • 1/2 teaspoon salt
  • 1 cup chopped fresh parsley
  • 4 tablespoons butter (1/4 cup)
  • 1/3 cup chicken broth
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • Oil for baking sheet


Preheat oven to 375ºF.

Remove any fat or gristle from chicken and cut into strips (fingers). Combine bread crumbs, parmesan, oregano, salt and parsley. Melt butter and combine with remaining ingredients.

Dip each chicken strip into butter mixture, then roll in bread crumb mixture, patting crumbs firmly onto each chicken piece. Place on lightly oiled baking sheet, leaving room in between chicken pieces so they can become crisp. (May be prepared ahead to this point and refrigerated.)

Bake in preheated 375ºF oven for 15 minutes. Remove from oven, turn over with metal spatula, keeping crumb coating intact, and allow to set for 5 minutes on the hot baking sheet to crisp the bottom crust.

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How to Make Ghostly-Crispy Chicken Fingers

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