CRISPY CHICKEN “FINGERS” ITALIANO - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4 large or 6 to 8 small to medium servings


  • 1½ to 2 pounds chicken breast tenders or 1½ to 2 pounds boneless chicken breasts, cut into 1½ x ½-inch pieces,
  • Commercial Italian Dressing or Zesty Italian Dressing or reduced-calorie Italian Dressing as needed
  • About ¾ cup grated Parmesan or Romano or Asiago cheese and ¾ cup flour mixed together, or a combination, or as needed
  • Salt and freshly ground black or white pepper to taste (optional)
  • Paprika as desired (optional)
  • Sprigs of fresh oregano, thyme, and basil for garnish (optional)


Lightly brush chicken pieces with dressing of choice.  Roll each chicken piece in cheese of choice and flour, coating each piece well. 

Place chicken pieces in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray or olive oil-flavored non-caloric vegetable cooking spray.  Evenly drizzle some of the dressing over the chicken pieces.  Bake in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chicken pieces are fork tender and golden brown and crispy.  When chicken begins to brown, may sprinkle chicken pieces with salt and pepper to taste, if desired.  Just before serving, may sprinkle chicken "fingers" with paprika, if desired.  Garnish chicken "fingers" with sprigs of fresh oregano or thyme or basil, or a combination, if desired. 

Variations:  Mix some Italian seasoning with the cheese before coating chicken pieces.

 Do not bake chicken "fingers".  Sauté chicken "fingers" in 1 to 2 tablespoons hot

Italian dressing in a large skillet for 5 to 7 minutes; turn (over) chicken "fingers" and continue sautéing until chicken "fingers" are golden brown, crispy, and fork tender.

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