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Test Kitchen Approved

Easy Baked Chicken Fingers

Recipe By Savory Spice Test Kitchen


4 to 6 servings

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

This kid-friendly dish is delicious enough for adults, too.


For chicken fingers:

1 lb. chicken breasts

1/2 cup buttermilk

1 cup panko bread crumbs

1 Tbsp. unsalted butter, melted

For dipping sauce:

1/2 cup mayonnaise

2 Tbsp. buttermilk

1 tsp. Dijon mustard

Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    The marriage of citrus and pepper stands the test of time. Use in place of black pepper anywhere you want a zesty flavor. If you're looking for a s...

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For chicken fingers: Slice chicken breasts crosswise into 3-inch strips. Place strips in a zip-top bag and add buttermilk and Pyramid Peak Lemon Pepper. Seal and toss to coat chicken. Refrigerate at least 1 hour or up to overnight. Preheat oven to 350 degrees. In a baking dish, mix bread crumbs with melted butter. Place in oven for 5 to 7 min., or until just starting to brown. Remove from oven and transfer to a wide bowl or plate; reserve baking dish and leave oven at 350 degrees. Remove chicken strips from marinade and press into toasted bread crumbs to generously coat. Lay coated strips in reserved baking dish. Bake for 13 to 14 min., or until chicken is cooked to 165 degrees. 

For dipping sauce: While chicken bakes, mix all sauce ingredients together. Serve alongside warm chicken fingers.