These golden-brown chicken fingers deliver the most satisfying crunch, thanks to their unique Greek yogurt-based coating.
Ready in just 37 minutes, this oven-baked version gives you all the crispy satisfaction without the guilt of deep frying.
The secret lies in the tangy yogurt marinade that keeps the chicken tender while helping the exterior achieve that irresistible crackly texture.
Perfect for both weeknight dinners and casual entertaining, these baked chicken fingers prove that healthier alternatives can be just as delicious as their traditional counterparts.
Ingredients for Ultimate Crispy Chicken Fingers
- For the Marinade:
- 4 chicken breasts (600g) – cut into thick strips
- 100g Greek yogurt – creates tender, juicy meat
- 50g water – helps thin the marinade
- Salt and fresh ground pepper to taste
- For the Crunchy Crust:
- 400g Greek yogurt – ensures ultra-crispy coating
- 130-150g water – adjusts batter consistency
- 2 eggs – helps bind the coating
- 260g all-purpose flour – base for crispy exterior
- 140g thin semolina – adds extra crunch
- 2 tsp baking powder – creates light, airy crust
- Seasonings (paprika, onion powder, thyme, sesame seeds)
- For the Yogurt Sauce:
- 200g strained Greek yogurt – base for creamy dip
- Fresh lemon juice – adds tang
- 2 tbsp mayonnaise – creates richness
- 1½ tbsp mustard – gives zesty kick
- Seasonings (salt, paprika)
Step-by-Step Instructions
- Marinate the Chicken: Cut chicken into strips, combine with yogurt marinade mixture. Let rest 3+ hours or overnight for best results.
- Prepare Coating Stations: Mix yogurt batter in one bowl, combine dry ingredients in another. This creates your double-coating system.
- Double Coating Process: Dip chicken in yogurt mixture, then flour mixture. Repeat once more for extra-crispy results.
- Baking: Place on buttered non-stick pan, bake at 200°C for 22 minutes until golden and crispy.
- Sauce Preparation: Whisk all sauce ingredients until smooth while chicken bakes.
- Serve: Plate hot chicken fingers with yogurt sauce and fresh greens.
Double-Coating Technique
The magic of these chicken fingers comes from coating them twice! First in the yogurt mixture, then in the seasoned flour mix, and repeat.
This creates an amazing thick, crispy shell while keeping the chicken super juicy inside.
Don’t rush this step – those extra few minutes of coating will give you the crunchiest results you’ve ever had from your oven!
Make It Your Own
Love spicy food? Add some cayenne pepper or chili flakes to your flour mixture. For a gluten-free version, swap the regular flour for your favorite gluten-free blend, and use cornmeal instead of semolina.
The yogurt batter helps any coating stick beautifully! You can also play with different spice combinations – try Italian seasoning, curry powder, or even taco seasoning for fun twists.
Serving Ideas
These crispy chicken fingers are fantastic with the cooling yogurt sauce, but you can take them in lots of tasty directions! Try them:
- In warm pita bread with fresh veggies
- On top of a Greek salad
- With sweet potato fries
- As part of a mezze platter with hummus and olives
- In lunch boxes (they’re great cold too!)
Storage Tips
Keep your leftover chicken fingers in an airtight container in the fridge for up to 3 days. To get them crispy again, pop them in a 350°F (175°C) oven for 10-12 minutes.
Skip the microwave – it’ll make them soggy! The yogurt sauce stays fresh in the fridge for up to 5 days in a sealed container. Give it a quick stir before using.
Crispiest oven-baked Chicken Fingers in Amazing Yogurt Crust
Equipment
- Large bowl
- Non-stick pan
- Oven
Ingredients
For the marinade
- 4 chicken breasts approx. 600g/ 21 ounces
- 100 g Greek yogurt 3.5 ounces
For the crust
- 400 g Greek yogurt 14 ounces
For the yogurt sauce
- 200 g Greek yogurt, strained 7 ounces
Instructions
- Wash thoroughly the chicken breasts and cut into thick strips (3-4 strips each one, depending on the size of each chicken breast). In a large bowl, add the ingredients for the marinade and whisk to combine. Add the chicken pieces and blend to coat. Cover the bowl with some plastic wrap and leave in the fridge for at least 3 hours.
- Take the chicken out of the fridge and drain. Prepare the ingredients for the crust. In a bowl, add the yogurt (400g), the water, the eggs, the baking powder and season with salt and pepper. Whisk the mixture until smooth, like a batter.
- Take 3-4 chicken strips, dip them in the yogurt mixture and place them in the flour-semolina mixture. Shake to coat and set aside, shaking of any excess four. Repeat with the rest.
- Butter the bottom of a large non-sticking pan and place the chicken fingers in a single layer. Bake in preheated oven at 200C for about 22 minutes, until golden brown crispy and cooked through.
- To prepare the sauce add all the ingredients in a bowl and whisk, until smooth. Enjoy with some leafy greens aside.