When you coat with crumbs, use egg white instead of whole eggs.

When you coat with crumbs, use egg whites instead of whole eggs.

I find a layer of flour, before the egg wash, and then crumb coating adds to crisp-ness.

Try putting them on a cooking rack while in the oven. This might allow the heat to get all the way around. Also, you might try going a little higher with your temp (maybe your oven isn't heating properly?). I had the same issue with my last oven at the rental (old, electric, finicky) but it has since gone away with the new house and therefore oven (gas, convection, a-freaking-mazing). You might also want to try using fresh chicken instead of frozen and see if that makes a difference. Maybe there is extra moisture the processor puts into them to preserve them. I love this recipe for Crispy Baked Chicken. Always a hit at our house.

I think she's talking about the pre-coated, pre-cooked frozen chicken strips. I buy those for quick meals. What I do is put them in the microwave for about 30 seconds—just to thaw and warm them a little. I'm talking about 3 or 4 strips, but if you cook the whole bag, then maybe a minute would be better. Then I put them in a pre-heated 350 degree oven on a mesh baking pan. That way the heat surrounds them (putting them on a solid baking sheet makes them mushy on the bottom and takes forever because you have to keep turning them and they are lying in their own grease). I leave them in for about 10 minutes. I've also put them in a 450 degree toaster oven for about 5 or 6 minutes to crisp them up. Either way, I think you will be happy with the crispiness.

Spray with a little cooking spray or drizzle with oil (olive is typically my preference). I always have crunchier results when I do this step. I do also put these types of foods on a cooling rack on top of a cookie sheet for air circulation.

Put them in a single layer with a bit of space between each strip.

You can also spray a bit of oil or Pam to get the skin to crisp up.

If you don't have a mesh pan, us a cake cooling rack to keep the oil from puddling under the strips.

Put them on an oven rack and spray them liberally, until it nearly foams, with a cooking spray like PAM. Oven bake and they'll be crispy.

I have tried so many different recipes to find the perfect baked chicken fingers and this is what I have came up with. I set up a basic breading station with seasoned flour, whole eggs with some hot sauce, then cornmeal with a little chili powder and paprika. Then I cook them on a greased baking sheet at 450 for 15-20 min, turning half way through. The corn meal gets nice and crispy at the high heat and the chicken still stays moist!

Like 6ingredientsorless, I think they're talking about prebattered strips, guys.

If so, I find higher heat for shorter time helps a ton. (Tip I figured out as a kid baking pizza rolls too! Always wanted them crunchy but they come out oozy and soggy unless you use super high heat) I'm talking like 450 or, if they're thin, broil. Stay by the oven unless you're sure how long they'll take, but just watch til the edges are turning brown. Should be nice and crisp. Also, like someone else said, I find elevating them on a rack helps keep them from cooking in any lost chicken juices and sogging up.