Who knew that one ingredient that could make chicken fingers faster and keep the
crispy outer coating in place? Well here’s a hack that really does the trick.
While other chicken finger recipes usually call for a coating of flour and egg before
adding the breadcrumb mixture, our recipe is one-step quicker by going straight for
the mayonnaise. Plus, the whole family will love this fast, easy and delicious dish.
Simply brush your chicken pieces with a creamy mixture of Blue Plate® Mayonnaise and
Creole seasoning, and then press into a savory coating of Panko bread crumbs, shredded Parmesan and spices. You’ll find that the breading sticks better to the chicken, and the finished dish offers up great tangy flavor – as well as a golden crust.
To top it off, be sure to serve the chicken fingers with our Sriracha Comeback Sauce – a mayo lover’s dipping sauce that’s also delicious with boiled seafood.
1 pound chicken breasts, cut in 1-inch-wide strips
Favorite chicken seasoning
1/3 cup Blue Plate® Real Mayonnaise
¼ teaspoon Creole seasoning
1 cup panko bread crumbs
½ cup shredded Parmesan cheese
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon white pepper
COAT a shallow baking pan and a rack that fits inside it with nonstick spray.
Preheat oven to 425 degrees.
DRY chicken pieces with paper towels and season lightly with chicken seasoning.
Let sit while mixing the mayonnaise and bread crumb mixtures.
COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large
shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white
BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet
one-dry method for hands: Hold chicken in one hand and brush on the
mayonnaise; use the other hand to press it into the crumbs and turn it, pressing
the second side into the crumbs to adhere. Put the coated chicken on prepared
BAKE 25 to 30 minutes, just until juices run clear or an instant-read thermometer
reads 160 degrees. Do not overbake. Serve hot with the sauce.
1 cup Blue Plate® Mayonnaise
2 tablespoons ketchup
2 tablespoons Sriracha Hot Chili Sauce
1 tablespoon olive oil
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet or hot paprika
MIX all ingredients in a medium bowl. Cover and refrigerate. Keeps well for 1 week. Serve with boiled seafood, fried seafood, chicken fingers, wings, or as a salad dressing. Keeps well for 1 week.