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How to make Annessa’s 3-Ingredient Chicken Fingers

How to make Annessa’s 3 Ingredient Chicken Fingers

Annessa Chumbley | All In - News 8 at 4 p.m.

INDIANAPOLIS (WISH) — Here is an easy dinner the whole family will love.

These 3-Ingredient Chicken Fingers are made tender by marinating in Greek yogurt.

They are made crispy with delicious kettle-cooked BBQ chips.

Paired with an irresistible dip, these tenders will make everyone at the table happy.

Bonus: The chicken fingers can be halfway prepped then frozen and on hand to bake anytime.

Annessa’s 3 Ingredient Chicken Fingers

  • 1 pound boneless, skinless chicken breast tenders
  • 1/2 cup plain Greek yogurt
  • 1 bag kettle-cooked BBQ flavored potato chips
  1. Preheat oven to 400º. Line a baking sheet with parchment paper.
  2. In a Zip Top bag, add chicken tenders and Greek yogurt. Close bag and massage with hands to make sure that yogurt is coating each tender.
  3. While tenders are marinating, pour entire bag of kettle-cooked BBQ chips into a food processor. Blend on high until chips are crushed and crumbly. Place crushed potato chips onto a separate piece of parchment paper or onto a plate.
  4. Remove each tender and coat it in the BBQ chip crumbs, then lay on the parchment-coated baking sheet. Repeat for the rest of the tenders.
  5. Bake tenders for 25 minutes, until cooked through.
Fresh from the News 8 over, Annessa’s 3 Ingredient Chicken Fingers are ready to eat. (WISH Photo/Gregg Montgomery)


Crab cakes and a hurricane cocktail ahead of the Indianapolis Jazz Foundation’s Mardi Gras Party & Fundraiser

You can celebrate Fat Tuesday at a fun event right here in Downtown Indy featuring food, drinks and dancing New Orleans-Style!

The Indianapolis Jazz Foundation is is hosting their first ever Mardi Gras “Fat Tuesday” event and fundraiser on Feb. 25 at the Crane Bay Event Center from 6 p.m. to 9 p.m.

Today David Allee, owner, The Jazz Kitchen, Pavel Polanco-Safadit, board member of the Indianapolis Jazz Foundation, and Rob Dixon, musician, Indy Jazz Fest visited the Indy Style studio to show us how to make the Jazz Kitchen’s Award Winning Crab Cakes and a Hurricane cocktail in honor of Mardi Gras.

At tonight’s event, patrons can indulge in a variety of Cajun/Creole hors d’oeuvres, sip on craft hurricanes and bid on more than 75 silent and live auction items ranging from tickets to top Indiana sporting events, artwork, jewelry, hotel stays and much more. Proceeds benefit the Indianapolis Jazz Foundation and its ongoing mission to preserve the legacy and promote the future of jazz in Indianapolis.

Hosted by WFYI’s Jill Ditmire, the evening will include entertainment by LivingProof, Indy’s favorite party band, as well as special appearances by Indy’s own Josh Kaufman, winner of Season 6 of NBC’s The Voice; renowned saxophonist and local favorite Rob Dixon; recent Carmel High School graduate and jazz vocalist, arranger and composer Emma Hedrick; and jazz pianist and composer Steve Allee.

To purchase tickets for tonight’s event, visit

Mardi Gras party benefits Indianapolis Jazz Foundation