Martha Stewart Baked Chicken Fingers

Martha Stewart baked chicken fingers are a crunchy oven-baked dinner with wheat germ, bran and Parmesan that comes together in 35 minutes. They're an easy healthy chicken tenders recipe for a party appetizer, family dinner or kids' game day snack, and they bake on a wire rack with no frying.

Bake the chicken on a wire rack set over a rimmed baking sheet, because air can then reach the underside. Without the rack the bottoms turn soft and damp instead of crisp.

Instead of plain breadcrumbs, the coating is mostly wheat germ, unprocessed bran and ground flaxseed, with just a little breadcrumb and Parmesan to bind it. A spoonful of olive oil in the crumbs helps the coating brown in the oven without any frying.

Martha Stewart Baked Chicken Fingers

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

14

minutes

Calories

340

kcal

Chicken tenders get a nutty, toasted crust of wheat germ, bran and flaxseed that turns golden in a hot oven. The rack lets heat circulate, so the fingers stay juicy inside and crisp all around.

Ingredients

• 1/2 cup wheat germ
  

• 1/2 cup unprocessed bran
  

• 1/4 cup plain dried breadcrumbs
  

• 2 tablespoons ground flaxseed
  

• 2 tablespoons grated Parmesan
  

• 1/2 teaspoon onion powder
  

• 1/2 teaspoon garlic powder
  

• Coarse salt and ground pepper
  

• 1 tablespoon olive oil
  

• 2 large eggs
  

• 1 1/2 pounds chicken tenders (about 16)
  

• Barbecue sauce, for serving (optional)
  

Directions

• Make the crumb mixture: Pulse 1/2 cup wheat germ, 1/2 cup unprocessed bran, 1/4 cup breadcrumbs, 2 tablespoons flaxseed and 2 tablespoons Parmesan in a food processor. Then add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Pulse again, add 1 tablespoon olive oil and pulse once more before moving everything to a large bowl.
• Set up the pan: Preheat the oven to 450 degrees and set a wire rack on a rimmed baking sheet. Then lightly beat 2 large eggs in a shallow bowl.
• Coat the chicken: Dip each of the 1 1/2 pounds of chicken tenders in the eggs and let the excess drip off. Then dredge them in the crumb mixture, patting so the coating sticks, and set them on the rack.
• Bake the chicken: Slide the pan into the oven and bake for 12 to 14 minutes. The chicken is done when it turns opaque throughout and the crust is golden.
• Serve: Pile the chicken fingers on a platter while they're hot. Serve with barbecue sauce for dipping, if you like.

Tools for this recipe

• Cuisinart 14-cup food processor, Checkered Chef cooling racks, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where can I find wheat germ and unprocessed bran?

Health-food stores carry both, and many supermarkets stock them in the cereal aisle. Look for plain, unprocessed bran rather than bran cereal, since the cereal has added sugar and a different texture.

Can I use chicken breast instead of chicken tenders?

Yes, slice boneless breasts into strips about the thickness of a tender so they cook in the same time. Thicker pieces need a few extra minutes, so check that the center is opaque before you pull them.

How do I keep leftover chicken fingers crisp?

Cool them completely, then store in an airtight container in the fridge for up to 3 days. Reheat on a wire rack in a 400 degree oven for about 8 minutes, because the microwave makes the crust soft.

Can I prepare the crumb mixture ahead of time?

You can blend the crumbs a day or two ahead and keep them in a covered bowl in the fridge. Wheat germ and flaxseed contain natural oils, so cold storage helps them stay fresh.

Why isn't my coating sticking to the chicken?

Too much egg on the chicken is the usual cause, so let the excess drip off before you dredge. Then press the crumbs on firmly with your hand so they cling instead of sliding off in the oven.