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Horizontal top-down image of a plate of baked chicken fingers in the center, with condiments and fresh fruit on the sides.

Crispy Baked Buttermilk and Spelt Chicken Fingers

  • Author: Meghan Yager
  • Total Time: 4 hours, 45 minutes
  • Yield: 4 servings 1x


Our baked buttermilk and crispy spelt chicken fingers aren’t like what your mom used to whip up when you were a kid.


  • 1 large egg, beaten
  • 1 cup buttermilk
  • 1/2 tsp hot sauce
  • 3 tsp garlic powder, divided
  • 1.5 lbs boneless skinless chicken tenders, trimmed of fat
  • 1 cup spelt flour
  • 1 cup toasted breadcrumbs
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp baking powder
  • 2 Tbsp vegetable oil, divided


  1. In a small bowl, stir together egg, buttermilk, hot sauce, and 2 teaspoons garlic powder. Pour this mixture into a large, resealable bag, and add the chicken.
  2. Seal bag, ensure that all of the chicken pieces are thoroughly coated, and refrigerate for 2-4 hours.
  3. Preheat oven to 350˚F.  In another large, resealable bag, combine flour, breadcrumbs, salt, pepper, remaining garlic powder, onion powder, paprika, and baking powder.
  4. Remove chicken from fridge, remove pieces from marinade, and place them into the bag of breadcrumbs. Seal bag and shake to coat all the pieces.
  5. Coat a large baking sheet with 3 teaspoons oil. Arrange the crumb-dredged chicken pieces in a single layer without touching. Brush the tops with remaining oil.
  6. Bake for about 30 minutes or until cooked through and an instant-read thermometer registers 165˚F, turning the pieces once halfway through.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Chicken
  • Method: Baking
  • Cuisine: Dinner

Keywords: Chicken, Chicken Fingers, Healthy Recipes, Finger Food, Baking, Game Day