Oven-Baked Chicken Fingers and Fries

So I have been rearranging and trying to completely reorganize and redo my Pinterest page…. wow that takes a vast amount of time. I really underestimated how much time I would spend! I’m excited for it to be way more categorized. I’m adding a ton of new boards, making everything specific. I want my followers (you can follow me on my page here!) to be able to easily find recipe inspiration for any mood or craving.

Last night, I felt like eating like a kid. So, I decided I wanted to make myself a “happy meal”- aka chicken fingers and fries. The only issue I have with chicken fingers and fries is the fact that they are fried. Don’t get me wrong, I occasionally like to dabble in fried chicken fingers, and on the weekends I find myself frequently dabbling in some fries. Keyword there is : weekends. During the week, I try to eat as healthy as possible. Now, I do still try to eat healthy on the weekends, but I do also like to go out to eat at least once on a weekend. “Treat yo self” as Tom and Donna from Parks and Rec would say. Not to mention I was headed to cycling shortly after I ate these… the last thing I want in my stomach when I’m on a bike for 60 minutes is fried foods.

While reading articles on oven-baked chicken fingers and fries, I read that many people had issues with finding the “perfect” recipe. They were not satisfied their first time around. This made me worried, but luckily I was pleasantly surprised! I loved how the potatoes turned out. They were more wedges than fries, but they were still delicious. The crust on the chicken was crispy, and the chicken was nice and tender. The chicken didn’t turn out dry or over cooked by any means. The sauce you see is simply 1 part ranch and 1/2 part Sriracha!


After cooking, I had enough for 3 meals. I ate 2 “fingers” and a handful of wedges last night, I have 3 more “fingers” with some wedges for lunch, and a Tupperware with 3 “fingers” and a handful of wedges at home! Honestly, it is a great make ahead meal.

Oven-Baked Chicken Fingers and Fries

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


    For the Chicken Fingers:
  • 2 Chicken Breasts
  • 2 Eggs
  • 1 cup Bread Crumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1 tbsp Cracked Black Pepper
  • 1 pinch of Salt
    For the Potato Wedges:
  • 3 Russet potatoes cut into fourths
  • 2 tbsp Oil, I used melted Coconut Oil
  • 1/2 tbsp Salt
  • 1/2 tbsp Cracked Black Pepper
  • 1 tbsp Garlic Powder
  • Dash of Lawry's Seasoning Salt


  • Preheat your oven to 400°F
  • Slice your potatoes into fourths (Cut in half, then cut those halves in half)
  • Place your wedges into a large bowl and pour the oil over them. Toss until the oil is evenly distributed
  • Lay your wedges onto a cookie sheet and sprinkle with your seasonings (salt, pepper, garlic, seasoning salt)
  • Set your potatoes aside, and do not place in the oven yet
  • Get a small bowl, crack your two eggs in that bowl and whisk. On a separate place, place your 1 cup breadcrumbs, 1/2 cup parmesan, salt, and pepper. Be sure that your breading mixture is well mixed.
  • Grab a pan, and cover it with aluminum foil. At this point you will have an "assembly line" set up. It will go chicken, eggs, breading mixture, pan.
  • Butterfly slice your chicken breasts, but cut all the way through to create 2 separate slices. Then, slice those halves in half. After it all, you will have your chicken cut in fourths.
  • 8. Repeat this step for every slice of chicken: Take your slice, dip it in the egg, then place on breading and make sure it is covered evenly with breading, and then place on aluminum foil covered pan.
  • Once you have done that to all the slices, you may now place both your potato wedges and chicken fingers in the oven.
  • Cook for 25 minutes. After 25 minutes, take your potato wedges, and chicken fingers out of the oven. The potato wedges you will let cool, but the chicken fingers you will flip. Once they are all flipped, place them back into the oven and broil on high for 5 minutes.
  • Take out of the oven, let them cool a little and enjoy!
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