Shreddies Chicken Fingers

Shreddies Chicken Fingers in a white bowl with dipping sauce on the side.
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Made With:

Prep Time Icon

Prep Time:

15 min

Cook Time Icon

Total Time:

35 min

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4 Servings


  • 2 cups (500 mL) Post Shreddies, crushed into medium-fine crumbs
  • 1 tsp (5 mL) seasoned salt (or less, to taste)
  • 2 Tbsp. (30 mL) butter or non-hydrogenated margarine, melted
  • 1 tsp (5 mL) Worcestershire Sauce
  • 1 lb (454 g) chicken filets
  • Plum sauce (optional)


  1. Combine crumbs and seasoned salt in small bowl. Combine butter and Worcestershire sauce; drizzle over crumbs. Using fork, mix until combined; transfer to shallow bowl or pie plate.
  2. Place a few filets into crumbs, pressing to coat on both side. Transfer to parchment paper-lined baking sheet. Repeat until all filets have been coated. Sprinkle any remaining crumbs on top, pressing gently to adhere.
  3. Bake at 350°F (180°C) on lowest oven rack position for 20 min., or until chicken is done. Serve immediately. If desired, serve with plum sauce.