Food & Cooking Recipes Appetizers Baked Chicken Fingers 3.7 (36) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 Michelle McCusker Wolff from Grand Rapids, Michigan won over finicky eaters in her house with these healthier chicken fingers. Ingredients ½ cup wheat germ ½ cup unprocessed bran ¼ cup plain dried breadcrumbs 2 tablespoons ground flaxseed 2 tablespoons grated Parmesan ½ teaspoon onion powder ½ teaspoon garlic powder Coarse salt and ground pepper 1 tablespoon olive oil 2 large eggs 1 ½ pounds chicken tenders (about 16) Barbecue sauce, for serving (optional) Directions Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven. Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired. Cook's Notes Unprocessed bran and wheat germ are rich in fiber and vitamins; flaxseed has heart-healthy omega-3s. Find them at health-food stores or in the cereal aisle of many supermarkets. Rate it Print