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shake and bake chicken fingers

Shake and Bake Chicken Fingers {Gluten Free}

What happens when you run out of groceries and use what you have? Chicken Fingers! Delicious dipped in a little BBQ sauce!
Course Dinner
Cuisine American
Keyword Chicken Fingers
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 247kcal
Author Lauren's Latest


  • 2 cups Corn Chex Cereal or Rice Chex Cereal
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon parsley flakes
  • salt & pepper to taste
  • 2 eggs beaten
  • 2 tablespoons milk
  • 1-1.5 lbs chicken tenders
  • any desired dipping sauces


  • Preheat oven to 375 degrees. Line baking sheet with foil and place cooling rack above. Spray with a little non stick spray and set aside.
  • In a large ziploc bag, pour in chex cereal. Seal bag and crush into fine crumbs. Stir in parmesan cheese, garlic salt, parsley, salt and pepper. Seal bag and shake to mix well.
  • In a large bowl, whisk eggs and milk together. Coat chicken in egg mixture and place into bag with prepared crumb coating. Seat top and shake until chicken is well coated. Remove chicken from bag and place on prepared baking rack. Bake 15-20 minutes, depending on how large your chicken tenders are. Cool 5 minutes and serve with any desired dipping sauces.


Calories: 247kcal | Carbohydrates: 14g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 965mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 151mg | Iron: 5mg