Baked Chicken Fingers


Crispy, crunchy, fryer-free fingers!

By Chef Jo Lusted


1 lb. boneless, skinless chicken breasts, sliced into strips
1 cup Balkan-style plain yogourt
1 tsp each sea salt, black pepper, garlic powder and paprika, divided
1/2 tsp dried mustard
1 cup whole wheat bread crumbs
1 tsp fresh parsley, chopped
1/2 tsp onion powder
non-stick cooking spray

  1. Whisk together yogourt and 1/2 tsp each sea salt, black pepper, garlic powder, paprika and dried mustard.
  2. Add chicken and marinate in refrigerator for 1 hour minimum or overnight.
  3. Preheat oven to 375 F.
  4. In a shallow dish, blend remaining ingredients.
  5. Remove one chicken strip at a time from marinade and completely coat in bread crumb mixture. Arrange in a single layer on a parchment-lined baking sheet and spray tops with cooking spray.
  6. Bake for 15 minutes, turn chicken fingers over, mist other side with cooking spray and continue to bake for an additional 10 minutes until golden brown and cooked through. Serve with your favourite (yogourt!) dip.

Balkan Basics

To make Balkan-style yogurt, a warm, cultured milk mixture is poured into containers then incubated—and here's the key— without any further stirring. This gives the yogourt a thick texture, which makes it an excellent choice for dips and marinades.


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