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Crispy Chicken Fingers

Crispy Chicken Fingers


  • 6 Tbsp. KRAFT Mayo Real Mayonnaise, divided
  • 2 Tbsp. milk
  • 1/4 tsp. ground red pepper (cayenne)
  • 4 small boneless skinless chicken breasts (1 lb.), each cut lengthwise into 3 strips
  • 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
  • 2 Tbsp. KRAFT Classic Ranch Dressing
  • 2 tsp. chopped green onions


  1. Heat oven to 400ºF.
  2. Mix 1/4 cup mayo, milk and pepper. Add to chicken in medium bowl; stir until chicken is evenly coated. Refrigerate 30 min. to marinate.
  3. Pour coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.
  4. Bake chicken 20 min. or until done. Meanwhile, mix remaining mayo, dressing and onions.
  5. Serve chicken with sauce.

Get creative

Switch it up

Substitute KRAFT Honey Mustard with Bacon Dressing for the ranch dressing.

Substitute MIRACLE WHIP Dressing for the mayo.

BBQ dipping sauce

Omit 2 Tbsp. mayo, ranch dressing and onions. Mix 1/4 cup KRAFT Original Barbecue Sauce and 1/4 tsp. orange zest. Serve with the baked chicken strips.

Creamy salsa dipping sauce

Omit ranch dressing and onions. Mix remaining 2 Tbsp. KRAFT Mayo Real Mayonnaise, 2 Tbsp. salsa and 2 tsp. chopped fresh cilantro. Serve with the baked chicken strips.