Tasty Tuxedo Chicken Fingers

With awards show and winter entertaining season in high-gear, who could resist a party- and dinner-friendly recipe that’s:

A. Delicious

B. Easy to prepare, and

C. Equipped with a cheeky name?

These Tuxedo Chicken Fingers – named for their use of both “black” and “white” breadcrumbs – are total winners. Getting the desired chromatic effect means a bit of extra legwork, but it’s worth it.

For the darker crumbs, you’ll have to pulverize slices of pumpernickel bread. For the lighter crumbs, run-of-the-mill stuff from the shelf will work, but you’ll be much more satisfied if you pulse up some sourdough or rye. The flavor combo is awesome.

These larger “finger” versions also make for a fun, kid-friendly supper. If you’re entertaining a crowd, try cutting the chicken into smaller nuggets and baking up a whole platter of pop-able bites.

Tuxedo Chicken Fingers

Serves 4 to 6 as an entrée


2 pounds chicken tenders (or breasts sliced into 1-inch strips)

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and ground black pepper

3/4 cup flour, divided

3 large eggs

1 tablespoon Dijon mustard

2 cups pumpernickel bread crumbs

2 cups sourdough or rye bread crumbs


1. Preheat an oven to 375 F. Line two baking sheets with aluminum foil or parchment paper.

2. In a large mixing bowl, toss the chicken tenders with the onion powder, garlic powder, dried thyme, and some salt and pepper. Reserve.

3. Set up four dishes on a work surface. Fill the first with about 1/2 cup of flour. In the second, whisk together the remaining flour with the eggs and Dijon mustard. Fill the third and fourth with the black and white breadcrumbs, respectively.

4. Coat the chicken fingers by first dredging them in flour, then running them through the egg mixture. Coat half of the chicken fingers with the black breadcrumbs and finish off the remaining half in the white bread crumbs.

5. Arrange the coated chicken fingers on the prepared baking sheets as you finish breading them.

6. Lightly grease the chicken fingers with nonstick cooking spray. Bake until the breading is crispy and chicken has cooked through, about 15 minutes.

7. Serve the chicken fingers warm with a dipping sauce of your choice.

NOTE: I like to serve up these Tuxedo Chicken Fingers with some curried ketchup – just stir 2 teaspoons of curry powder into 3/4 cup ketchup and you’re good to go!

We think these would go great with:

Smoked Eggplant Hummus
Jalepeno Poppers
Vegetable Nachos Supreme

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