13 Chicken Finger Recipes

For those that are looking to take their appetizers to the next level; here are 13 chicken finger recipes that you can make at home for less than processed store bought products. You could make these dunking delicacies for almost two weeks straight and have a different meal every night.

If you are a fan of Siracha, Honey, Mango Chiles, Curry and Smokey BBQ; take a look at these recipes.

Honey Sriracha Chicken Tenders

Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips.

For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce.

Ingredients

1. -1/4 cup honey
2. -1/4 cup Sriracha sauce
3. -1 cup crispy bread crumbs
4. -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional Sriracha sauce

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.

Chile Lime Chicken Tenders

Ancho chile powder and fresh lime add distinctive flavors that pack a punch.

For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt.

Ingredients

1. -1 egg
2. -1/2 cup crispy bread crumbs
3. -1 tablespoon ancho chile powder
4. -1 teaspoon grated lime peel
5. -1/2 teaspoon garlic salt
6. -1 package (14 oz) uncooked chicken tenders (not breaded)
7. -1 carton (6 oz) Greek Fat Free Key lime yogurt
8. -Lime slices, if desired

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

Mango Chile Chicken Tenders

Diced mangos and a dash of Thai chili paste make for mighty spicy tenders—taste buds, get ready!

For the dip: Combine chopped mango and 2 to 3 teaspoons chili paste, plus a handful of chopped fresh cilantro.

Ingredients

1. -1/4 cup Thai chili garlic paste
2. -1 cup crispy bread crumbs
3. -1 package (14 oz) uncooked chicken tenders (not breaded)
4. -1 cup mango slices, chopped (from 20-oz jar)
5. -2 to 3 teaspoons Thai chili garlic paste
6. -1 tablespoon chopped fresh cilantro

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

Curry Coconut Chicken Tenders

Fans of coconut shrimp, this one’s for you! The classic recipe gets a twist with chicken instead of shrimp and deep curry flavor.

For the dip: Pick up fruit chutney—mango is a favorite—in the jelly aisle at the grocery store, and dip in.

Ingredients

1. -1 egg -1/2 cup crispy bread crumbs
2. -1/2 cup shredded coconut
3. -2 teaspoons curry powder
4. -1 package (14 oz) uncooked chicken tenders (not breaded)
5. -1/2 cup mango chutney

Directions

1. Heat oven to 400ºF. Spray large cookie sheet with cooking spray.
2. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

Family-Favorite Buffalo Tenders

Classic buffalo sauce and blue cheese-sour cream dipping sauce make these tenders a family favorite.

For the dip: Not a fan of blue cheese? Skip it and go for ranch instead.

Ingredients

Chicken

1. -1 package (14 oz) uncooked chicken tenders (not breaded)
2. -1/2 cup Buffalo wing sauce
3. -1 cup crispy bread crumbs

Dipping Sauce

1. -1/2 cup blue cheese dressing
2. -1/4 cup sour cream
3. -2 tablespoons crumbled blue cheese
4. -Additional Buffalo wing sauce, if desired

Directions

1. In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate. Meanwhile, in small bowl, mix Dipping Sauce ingredients. Cover; refrigerate until ready to serve.
2. Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauces.

Mexican Chicken Tenders

Here’s a quick and easy idea: spice things up by adding taco seasoning to the mix.

For the dip: Break out your favorite salsa: chipotle, fresh tomato, tomatillo—the sky’s the limit!

Ingredients

1. -1 package (1 oz) taco seasoning mix
2. -1 egg
3. -1 cup crispy bread crumbs
4. -1 package (14 oz) uncooked chicken tenders (not breaded)
5. -1/2 cup Old El Paso® Thick ‘n Chunky salsa

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In large resealable food-storage plastic bag, place taco seasoning mix. In shallow bowl, beat egg. In another large resealable food-storage plastic bag, place bread crumbs. Place chicken in taco seasoning mix bag; seal and shake to coat. Dip chicken into egg. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with salsa.

Smoky Barbecue Chicken Tenders

These barbecue-flavored tenders can be yours with just three ingredients: chicken, bread crumbs and your favorite barbecue sauce.

For the dip: More barbecue sauce—because you can never have too much of a good thing.

Ingredients

1. -1/2 cup smoky barbecue sauce
2. -1 cup crispy bread crumbs
3. -1 package (14 oz) uncooked chicken tenders (not breaded)
4. -Additional barbecue sauce, if desired

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In shallow bowl, place 1/2 cup barbecue sauce. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into barbecue sauce. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional barbecue sauce.

Parmesan Garlic and Herb Chicken Tenders

Dried herbs, garlic and parmesan are key to perfect Italian-inspired tenders.

For the dip: Keep things Mediterranean and serve your favorite pasta sauce.

Ingredients

1. -1/2 cup mayonnaise
2. -1 tablespoon dried Italian herbs
3. -1/2 teaspoon garlic powder
4. -1/2 cup crispy bread crumbs
5. -1/2 cup finely shredded Parmesan cheese
6. -1 package (14 oz) uncooked chicken tenders (not breaded) -Tomato pasta sauce, if desired

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.

Cheddar Bacon Chicken Tenders

Everything you love about baked potatoes now in a chicken strip. That’s what we call a win-win.

For the dip: Treat it like a potato and dunk in sour cream sprinkled with chives.

Ingredients

1. -1 egg -1/2 cup crispy bread crumbs
2. -1/2 cup finely shredded Cheddar cheese (2 oz)
3. -1 package or jar (3 oz) cooked real bacon bits or pieces
4. -1 package (14 oz) uncooked chicken tenders (not breaded)
5. -Chive and onion sour cream potato topper, if desired

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

Pesto Chicken Tenders

Basil pesto, Asiago cheese, and bread crumbs are all you need to elevate humble chicken tenders to a flavorful treat.

For the dip: Set aside a bowl of pesto before coating the chicken.

Ingredients

1. -1/4 cup basil pesto
2. -2 tablespoons mayonnaise
3. -1/2 cup crispy bread crumbs
4. -1/2 cup shredded Asiago cheese (2 oz)
5. -1 package (14 oz) uncooked chicken tenders (not breaded)

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In large resealable food-storage plastic bag, mix pesto and mayonnaise. In another large resealable food-storage plastic bag, mix bread crumbs and cheese. Place chicken in pesto bag; seal and coat with pesto mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.

Asian Peanut Chicken Tenders

Ginger, lime and peanuts team up to give these tenders a delicious dose of Asian zing.

For the dip: Create your own peanut sauce using teriyaki, peanut butter, lime juice and ginger.

Ingredients

Peanut Sauce

1. -2 tablespoons teriyaki sauce
2. -1 tablespoon creamy peanut butter
3. -1 tablespoon lime juice
4. -1/2 – teaspoon ground ginger

Chicken

1. -1 egg
2. -1/2 cup crispy bread crumbs
3. -1/2 cup finely chopped salted dry-roasted peanuts
4. -1 package (14 oz) uncooked chicken tenders (not breaded)

Directions

1. In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
2. Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

Ranch Chicken Tenders

Ranch fanatics everywhere will delight in this oh-so-simple recipe that puts the cool, creamy condiment front and center.

For the dip: Amp up the flavor of ordinary ranch by stirring in fresh dill or chives.

Ingredients

1. -1/3 cup ranch dressing
2. -1 tablespoon chopped fresh basil leaves
3. -1 cup crispy bread crumbs
4. -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional ranch dressing

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.

Honey Brown Sugar Chicken Tenders

With a hint of honey and brown sugar, these tenders are sure to win over picky eaters everywhere.

For the dip: Try another picky-palate favorite: honey mustard.

Ingredients

1. -1/4 cup packed dark brown sugar
2. -1/4 cup honey
3. -1/4 teaspoon salt
4. -1 cup crispy bread crumbs
5. -1 package (14 oz) uncooked chicken tenders (not breaded)
6. -1/4 cup honey

Directions

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In medium bowl, mix brown sugar, honey and salt. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into brown sugar mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with honey.