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Chicken Fingers

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  • Prep 10 min
  • Total 40 min
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Not just for kids anymore--our Chicken Fingers will please everyone in the family!
Updated May 16, 2005
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Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. Melt butter in rectangular pan, 13x9x2 inches, in oven.
  • 2
    Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
  • 3
    Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with tall glasses of lemonade and flavorful dipping sauces, such as salsa, ketchup or honey mustard for a more-than-fabulous fast-food experience.
  • tip 2
    Use boneless, skinless turkey breast or tenderloin instead of chicken for a different kind of finger food!

Nutrition

210 Calories, 8 g Total Fat, 26 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
70 mg
Sodium
300 mg
Potassium
220 mg
Total Carbohydrate
8 g
Dietary Fiber
0g
Protein
26 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1/2 Starch; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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