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Skinny Baked Chicken Fingers Recipe

Who doesn't love juicy, crispy chicken tenders? The hit item off the kids menu is still a favorite among adults, and even the pickiest of eaters. But the breaded and deep-fried poultry isn't exactly kind to our waistline (or cholesterol levels).

Insert these Baked Chicken Tenders, which won't disappoint chicken finger fans at your Super Bowl party (read: everyone at your Super Bowl party). These thin chicken tenders are breaded with whole wheat bread crumbs and then baked in the oven until they are nice and crispy. 



You get the flavor and texture of fried chicken fingers, but without all the extra oil and fat. Serve with some favorite dipping sauce: barbecue, low-fat ranch, honey mustard or ketchup, and you'll have a delicious snack your guests won't even guess is "skinny."



  • 1 pound uncooked chicken, sliced thinly into tenders
  • 2 pieces whole wheat bread
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • Olive oil cooking spray

Preheat the oven to 375 degrees F. Line a baking sheet with foil and set aside until ready to use.

Place the whole wheat bread in a food processor and pulse until fine crumbs have been created. Add the dried parsley, salt, and pepper and pulse until combined. Place the breadcrumb in a shallow bowl; set aside.

Place the beaten eggs in a separate shallow bowl and set next to the breadcrumbs bowl.

In an assembly line, place the chicken tenders, eggs, breadcrumbs, and then the baking sheet. Using 2 forks, start by dipping 1 chicken tender into the beaten eggs, and then thoroughly coat the chicken tender in the breadcrumbs (you might to use your hands to press the bread crumbs onto the chicken). Place the coated chicken tender on the prepared baking sheet and repeat with the remaining tenders.

Once finished, spray the chicken tenders with the olive oil cooking spray and then bake until they turn golden brown and have become crispy, about 12-17 minutes.

Serve immediately with ketchup, ranch or your favorite dipping sauce.

These are best assembled and baked right before serving. They can be kept for up to 3 days in a sealed container in the refrigerator, but be sure to heat them in the oven before enjoying again.

Makes: About 12 chicken tenders

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Meet our Writer
Jennifer Geddes
Celebrations Writer

Jennifer Kelly Geddes has hosted Christmas cookie swaps, New Year's open houses, Thanksgiving for 22, and all manner of dinner parties in her Manhattan and Ghent, NY homes.

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