Crispy chicken fingers are always nice! You can either batter them up and fry them or coat them in breadcrumbs and bake them. Baking them in a lighter alternative, and it gives you the opportunity to add flavour by seasoning the breadcrumbs or the ingredient that’s used to stick the breadcrumbs to the chicken. Very often eggs are used as the binding ingredient but in this recipe a tasty caesar dressing is used and adds a ton of flavour. These chicken strips would be great with the caesar dressing and basic bread crumbs or you can crumble croutons that are normally in a caesar salad to use as the breadcrumbs! These crispy caesar chicken strips are quick and easy to make and they are great as a snack (with some extra caesar dressing for dipping), in salads or wraps!
Crispy Baked Caesar Chicken Strips
Crispy golden brown chicken strips with the flavours of caesar salad dressing!
ingredients
- 2 cups breadcrumbs* (gluten-free for gluten-free)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch cayenne (optional)
- 1/2 cup caesar dressing (link)
- 1 pound boneless and skinless chicken breasts or thighs, cut into strips/fingers
directions
- Mix the breadcrumbs, parmesan, oregano, onion powder, garlic powder and cayenne and place in a wide bowl.
- Place the dressing in a large bowl, dip the chicken into the dressing, shake off the excess, and press it into the breadcrumbs to coat on all sides, before placing on a rack on a baking pan.
- Optionally spray the chicken with oil.
- Bake in a preheated 425F/220C until golden brown, about 20 minutes.
Option: Feel free to fry in oil!
Option: Serve with more caesar dressing for dipping!
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