Moist Baked Tender Chicken Fingers

Ingredients

• 80 ml (⅓ cup)light mayonnaise, mixed with a sprinkle of onion powder and garlic powder
• 120 ml (½ cup)panko crumbs or wholemeal breadcrumbs
• 454 g (1 pound)boneless, skinless chicken breasts
• 60 ml (¼ cup)ground flaxseed, optional

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Generously coat a large baking tray with cooking spray.

2. 2

   Set up the coating

   Put the mayonnaise seasoned with onion and garlic powder in one shallow bowl. In a second bowl, mix the crumbs with the flaxseed.

3. 3

   Coat the chicken

   Dip each chicken strip in the seasoned mayonnaise, then dredge it in the crumb mixture. Arrange the coated pieces on the prepared tray.

4. 4

   Spray the coating

   Lightly coat the chicken pieces with cooking spray.

5. 5

   Bake until cooked

   Bake for 20 minutes, turning the pieces once, until the chicken is no longer pink inside and its juices run clear.

What are chicken fingers?

Chicken fingers are strips of chicken coated in crumbs and cooked until golden. This baked version uses mayonnaise beneath the coating to help the meat stay moist, while panko gives the outside a light, crisp texture.

They are a familiar, casual style of breaded chicken rather than a dish tied to one specific tradition. The oven method makes them straightforward to prepare for a family meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 27g protein, 10g carbs, 12g fat.

The chicken provides most of the protein, while the crumbs and optional flaxseed contribute carbohydrates; mayonnaise and flaxseed contribute much of the fat. Pair a serving with broccoli and a moderate portion of rice, millet or barley for a more rounded plate.

Why mayonnaise works

Mayonnaise: its creamy texture helps the crumbs cling to the chicken and adds moisture as the strips bake. The onion and garlic powder season the coating without needing a separate marinade.

Choosing the crumbs

Panko: these larger, airy flakes can give the chicken a crisp finish. Wholemeal breadcrumbs are offered as an alternative and bring a finer, denser coating.

Flaxseed: it is optional, so you can leave it out without changing the basic method. When used, mix it evenly through the crumbs so each strip gets a similar coating.

Coating each strip

Shallow bowls: they make it easier to dip and turn the chicken without disturbing the coating too much. Let excess mayonnaise drip off before dredging each strip in the crumbs.

Checking for doneness

Turning: turn the pieces once during the 20-minute bake so they cook more evenly. Keep them in a single layer on the tray rather than overlapping.

Doneness: the method calls for chicken that is no longer pink inside and has clear juices. Check a thick piece at the centre before serving.

What to serve alongside

Grains: rice, millet or barley all make suitable accompaniments, as suggested in the recipe description. Add steamed broccoli florets for a simple vegetable side.

Sauces: serve with a favourite dipping sauce if you like, keeping in mind that the chicken is already seasoned and coated.

Recipe notes & tips

• Cut the chicken into strips of similar thickness so they bake at roughly the same rate.
• Use two shallow bowls wide enough to turn the chicken strips easily.
• Press the crumbs gently onto each strip to help the coating adhere.
• Arrange the pieces in a single layer to avoid crowding the tray.
• Turn the chicken once during baking, as directed, for more even cooking.

Variations

• Use wholemeal crumbs: Swap them for the panko for a finer, more substantial coating.
• Leave out the flaxseed: Make the crumb mixture with panko alone.
• Change the seasoning: Add a little of your preferred dried seasoning to the mayonnaise.
• Add a dip: Serve the baked strips with a favourite dipping sauce.
• Make a meal bowl: Serve with rice or barley and steamed broccoli.

Common mistakes to avoid

• Crowding the tray: The strips may cook less evenly; arrange them in a single layer.
• Skipping the turn: Turn the pieces once during baking as the method directs.
• Using uneven strips: Cut the chicken to a similar thickness so the pieces finish together.
• Loose crumbs: Press the crumb mixture gently onto the mayonnaise-coated chicken.
• Guessing doneness by time alone: Check that the chicken is no longer pink inside and the juices run clear.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat in an oven until hot throughout; the crumb coating may soften in the microwave.

Frequently asked questions