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Oven-Fried Chicken Fingers and Fries
Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries

42 Review(s)
Cook Minutes 45 Min
Prep : 10 Min Cook: 35 Min
Who doesn't love crispy fries and chicken strips? This version is "fried" in the oven, but everyone will think you've ordered in!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 large baking potatoes (1 lb./ 450 g)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/4 cup Kraft 100% Parmesan Grated Cheese
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1/4 cup honey mustard
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How do I make it ?
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Step 1
Heat oven to 425°F.
Step 2
Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
Step 3
Bake 20 min. Meanwhile, coat chicken with coating mix as directed on package.
Step 4
Turn potatoes over with spatula; push to one side of baking sheet. Place chicken on other side of baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Serve with mustard for dipping.
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Serving Suggestion
For a creamy dip, mix honey mustard with 1/4 cup Miracle Whip Original Spread.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 2.5 g
13 %
Cholesterol 70 mg
Sodium 710 mg
30 %
Total carbohydrate 34 g
11 %
Dietary fibre 2 g
8 %
Sugars 3 g
Protein 31 g
Vitamin A
2 %
Vitamin C
20 %
Calcium
8 %
Iron
15 %
Servings
4 servings, 1/4 recipe (315 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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