Anyone have any advice for baked chicken fingers About This Page:

[Happymommy]

I used Rachael Ray's recipe (minus the flour, because I didn't have any-- maybe that's it). But, I just had chicken tenders, and basically dredged in milk/eggs and then breadcrumbs. Put on a greased cookie sheet, and then sprayed the top of the chicken with some Pam (olive oil). Baked on a cookie sheet at 400 for 20 minutes. They taste great, but the breadcrumbs don't change color. When you take them out, they look uncooked. When you cut them open, the chicken is white (no pink)--- so I'm assuming their cooked. Tastes cooked. Just looks weird.I don't know what I'm doing wrong. I even sprayed the top . At first, Danny wouldn't eat them because they were "white." Aidan refused them. Danny did eat them (he's not as picky as Aidan) I have two very picky eaters--- I hate for them to eat too many processed foods, so I'd rather cook these myself then buy them frozen. Anyone know what I'm doing wrong?

[Colexis Mom]

That happens to me as well. I've moved on to panko breadcrumbs. They seem to get a little crisper than the normal breadcrumbs. Otherwise, are you broiling? That might help to "toast" the side and make it more crispy. Maybe bake, and then broil to make them crispy?

[Teresa]

Marnie's correct - if you bake them almost to done, but not quite, and then broil each side for a minute or two, they'll turn brownish.
Or, you can brown the crumbs around of time - just toast them in the oven. (broil them on a sheet pan)

[rescuesk]

This is a recipe I use for chicken breasts and tenders, and while it's panfried, not baked, it turns out delicious:

Pound the chicken breasts or tenders to about 1/4"
Coat the chicken with about 1/2 tsp of minced garlic (the kind that you buy in a jar)
Dredge the cutlets in flour seasoned with pepper, then an egg, then breadcrumbs.
Panfry in small amount of oil (I use canola or SmartBalance if I have it) until brown and crispy.

They always turn out really good and brown, and they don't taste fried.

[guitardiva]

You could probablly add some paprika to the breadcrumbs before you coat the chicken. to give them a more browned appearance.

[Happymommy]

THANK YOU so much!!!! Marnie, I will try broiling!!!

Sue-- I may have to give that recipe a shot too!

Thanks for all the hints--- I'll give them a shot

[Caldercup]

If you don't have flour and want to dredge, use cornstarch!

You could also drizzle a scant amount of melted butter to the breadcrumbs before rolling your chicken in them -- that will promote browning.

I usually put mind under the broiler for the last minute or two to get them browned.
Eileen

[wheatenwalker]

I have crushed potato chips and used those instead of bread crumbs ( everything else the same) and baked them and they turn out nice and crisp and brown-

[Shawnam1868]

What I've done, and mostly with baked fish, but I have tried chicken and pork too...
melt some butter and use that instead of egg. So, butter-breadcrumbs-bake-broil for the last 3-5 minutes.

[Straitlover]

You cna also crush some cornflakes and mix in w/ the breadcrumbs. If you eat cornflakes, that's a good use for all the crumbs at the bottom of the bag!

I've alo heard of people using the packaged stuffing mix, crushed, instead of the breadcrumbs.

[rescuesk]

This recipe was in today's paper. Not sure if it will make them brown, but it says that it does!

Chicken Tenders in Buttermilk
1 1/2 lbs chicken tenders
2 cups buttermilk
3/4 cup breadcrumbs
1/2 cup grated parmesan cheese
1 tblsp italian seasoning
1 tblsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten

Place chicken tenders in a large mixing bowl, add buttermilk to chicken and combine well. Let stand for 15 minutes. Mix bread crumbs, parm. cheese and seasonings on plate. Beat eggs with a little water added in a small bowl. Drain chicken tenders. Roll first in the egss, then in the breadcrumb mixture, shakingoff excess. Place on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes until coating is golden brown and chicken is cooked through.

Who knows, maybe the buttermilk does it? It sounds pretty good...I might have to try this one!

[GoofEme]

I like to chop pecans finely in my food processor, coat chicken tenders with oil (spray would prob be okay). I have used butter and coconut oil. Roll the chicken tenders in the pecans, place on baking sheet and bake in oven til browned. MMM Good.
Cornflakes are good too.

[Happymommy]

Thanks Sue! I will try that recipe!
Thanks for all of the advice everyone! I will definitely try the cornflakes and maybe I'll try it with bisquick since that always works for my oven fried chicken.

GoofEme-- pecans sound great, but unfortunately my son is allergic to nuts. Otherwise I would definitely try that--- sounds yummy!

[GoofEme]

Originally Posted by Happymommy

Thanks Sue! I will try that recipe!
Thanks for all of the advice everyone! I will definitely try the cornflakes and maybe I'll try it with bisquick since that always works for my oven fried chicken.

GoofEme-- pecans sound great, but unfortunately my son is allergic to nuts. Otherwise I would definitely try that--- sounds yummy!

Sorry I surely wouldn't try mine then. I am glad there were some other great suggestions, and the great bonus is we all get to try them. Thanks for opening up the discussion for all of us to get to try new things.

[PamelaK]

I use the recipe on the back of the Bisquick box, with some modifications. I cut the parmesan in half and add Itlaian seasoning and pepper. I have used that mixture to bake chicken, pork, and pickles. They all turn out great.

Last night I fried some chicken (and pickles) in butter instead of baking them and they turned out awesome also.

**For those wondering about the pickles....DBF and I frequent a local restaurant that features fried pickles as an appetizer. I actually really like their fried pickles. Well DBF wanted me to figure out how to make them so he could have them at home. The best recipe we could find was the Bisquick one and he loved it. Plus they are baked and not fired, so a little healthier.