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Chicken Fingers

Chicken Fingers
Debbie Frantzen
by Dennis Weaver

Chicken fingers are quick and easy to make, perfect for a picnic or that next road trip. You can make them the day before and store them in the refrigerator or cooler -- just make sure that you keep them cold. Put some of your favorite sauces for dipping in plastic containers -- barbecue sauce, sweet-and-sour, and something more exotic. We think you'll find these good enough and easy enough that you'll make them often.


4 chicken breasts
1 1/4 cup crushed cornflakes
1/3 cup grated parmesan cheese
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 large eggs


Preheat the oven to 450 degrees.

1. Cut the chicken breasts into strips 3/8-inch thick.

2. Mix the crushed cornflakes, cheese, paprika, salt, and pepper together in a medium bowl.

3. Whisk the eggs in another medium bowl.

4. Prepared a baking sheet by lining the pan with aluminum foil and grease the foil.

5. Dip the chicken strips in the eggs and then roll them in the crumb mixture. Place the strips on the prepared pan.

6. Bake for 20 minutes or until done. Serve with a sauce.

Dennis WeaverDennis Weaver -- having burnt food from Miami, Florida to Point Barrow, Alaska -- is RTA's road food expert. He has logged thousands of hours on the roads, trails, and waterways of America including many of Alaska's wilderness rivers and has consistently been elected the trips' "chief cook and bottle washer." Dennis is currently general manager at The Prepared Pantry, a company in Rigby, Idaho, that produces ready-to-eat meals and baking mixes packaged in Mylar. Weatherproof, bug-proof, and critter resistant, they're ideal for both roadtrips and back woods camping. Dennis may be reached at
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