There’s something about the crisp snap of a perfectly baked chicken finger that instantly transports you back to simpler days — maybe a quick lunch after a long morning or a spontaneous snack while scrolling through your phone. These low calorie chicken fingers offer that same satisfying crunch, but without the heavy oiliness that usually comes with fried versions. It’s like rediscovering comfort food with a fresh, lighter vibe.
One afternoon, I remember slicing the chicken a bit unevenly — some pieces were thicker than others — but it didn’t matter much. The whole kitchen filled with that warm, smoky aroma from the paprika and garlic, and the slight tang of Greek yogurt made the air feel cozy in a way that only good food can. I was a little distracted by a call from a friend, so I almost forgot to flip them halfway through baking. Lucky for me, they still turned out golden and crispy, perfect for dipping into whatever sauce you prefer. It’s that kind of recipe that’s forgiving, yet rewarding.
- Crispy without the deep-fry guilt — baked to get that golden crunch using whole wheat breadcrumbs.
- Simple ingredients that come together quickly, making it a go-to for busy days or last-minute cravings.
- It’s simple — and that’s kind of the point. No complicated steps, just honest flavor and texture.
- The Greek yogurt marinade keeps the chicken tender and adds subtle tang, which is a nice twist from usual breaded snacks.
If you’re worried about the crispiness without frying, don’t be. A quick spray of cooking oil and flipping halfway through baking seals the deal. These are best enjoyed fresh out of the oven, but I’ve kept leftovers in the fridge and reheated them with great results — just pop them back in the oven to bring back some of that crunch.
PrintLow Calorie Chicken Fingers
Crispy and flavorful low calorie chicken fingers made with a light coating of whole wheat breadcrumbs and baked to perfection. A healthier alternative to traditional fried chicken fingers, perfect for a guilt-free snack or meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup nonfat plain Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
Cooking spray
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a medium bowl, combine the Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the chicken strips to the yogurt mixture and toss to coat evenly. Let marinate for 5 minutes.
In a separate shallow dish, mix the whole wheat breadcrumbs and grated Parmesan cheese.
Remove each chicken strip from the yogurt mixture, allowing excess to drip off, then dredge in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken fingers on the prepared baking sheet in a single layer.
Lightly spray the tops of the chicken fingers with cooking spray to help them crisp up.
Bake for 18 to 20 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crispy.
Remove from the oven and let rest for 2 minutes before serving.
About the kitchen setup: you really don’t need any special gadgets here — just a baking sheet and a little patience. I like to line my pan with parchment paper so cleanup is a breeze, especially when you’re juggling other things in the kitchen. For serving, these chicken fingers pair wonderfully with a crisp salad or even a warm bowl of soup for a cozy lunch or dinner. If you want to change things up, try swapping the Parmesan for a touch of smoked cheese or sprinkle in some fresh herbs into the breadcrumb mix. Sometimes I add a pinch of cayenne for a subtle heat, but that’s just me experimenting.
These chicken fingers also make a great base for sandwiches. I’ve layered them with avocado and a drizzle of mustard mayo — honestly, it’s a little messy but totally satisfying.
FAQ
Can I use regular breadcrumbs instead of whole wheat? Yes, though whole wheat adds a nice nuttiness. Regular breadcrumbs work fine if that’s what you have.
Is the Greek yogurt essential? It really helps keep the chicken moist and adds flavor, but you could try a light buttermilk alternative if you prefer.
How do I keep them crispy after reheating? Reheat in the oven rather than the microwave to maintain that crunch.
Next time you want a snack or quick meal that satisfies your cravings without tipping the calorie scale, give these low calorie chicken fingers a try. Your kitchen will smell amazing, and you might just find yourself reaching for them more often than you expect.