This baked chicken fingers recipe uses toasted panko and a simple batter so the coating actually sticks and gets crispy in the oven. No flour-egg-breadcrumb mess, no frying, just juicy chicken strips with a golden, crunchy crust.
Use chicken tenderloins or slice chicken breasts into strips, then serve them with ranch, honey mustard, BBQ sauce, or hot honey. Once you learn this technique for baking chicken strips in the oven, you may never make them any other way.
Quick Look: Baked Chicken Fingers Recipe
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 15 minutes
- 🍽️ Servings: 3-4
- ❤️ Why you'll love this recipe: Crispier, more tender chicken tenders without the mess or the deep fryer.
- 🍪 Main Ingredients: Chicken, bread crumbs, egg, parmesan.
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: Baked Chicken Fingers Recipe
- Why You'll Love This Baked Chicken Fingers Recipe
- Chicken Fingers vs. Chicken Tenders
- Baking Chicken Strips in the Oven
- How to Make Chicken Fingers Crispy
- Why Toasting Panko Makes Chicken Fingers Crispier
- 👩🍳 Key Ingredients for Homemade Chicken Fingers in the Oven
- Substitutions
- Additions: Dipping Sauces
- How to Make Buffalo Chicken Strips
- How to Make Baked Chicken Fingers
- How Long to Bake Chicken Fingers
- How to Keep Breading from Falling Off Chicken Fingers
- What to Serve with Chicken Fingers
- ⭐️ Dinner Party Menu: Set Up a Chicken Finger Bar
- ✅ Baked Chicken Fingers FAQ
- And be sure to check out these other Chicken Dishes!
- Crispy Baked Chicken Fingers with Panko
I get the crispiest results when I toast the panko first, use a rack over the sheet pan, and leave space between each chicken finger. If the pan is crowded, the coating steams instead of crisps.
And if you love this chicken dish, be sure to check out my one-pot chicken pot pie, old-fashioned chicken and rice casserole, or my chicken and dumplings in a slow cooker.
Why You'll Love This Baked Chicken Fingers Recipe
✅ Ready in 30 minutes
✅ The batter helps the coating stay on the chicken
✅ Parmesan adds flavor and browning
✅ Panko breadcrumbs create a big crunch
Chicken Fingers vs. Chicken Tenders
Chicken fingers and chicken tenders are often used interchangeably, but chicken tenders usually refer to the tenderloin cut, while chicken fingers can be strips cut from chicken breasts. Either works here as long as the pieces are similar in size so they bake evenly.
Baking Chicken Strips in the Oven
For the best chicken strips in the oven, cut the chicken into even pieces so they bake at the same speed. Place them on a rack over a sheet pan if you have one, spray lightly with oil, and bake at 400°F until the coating is golden and the chicken reaches 165°F.
How to Make Chicken Fingers Crispy
If you're looking for a crispy baked chicken fingers recipe, this version uses panko for that delicious crispy texture without frying.
There are a lot of recipes for chicken strips in the oven, but many turn out soft instead of crispy. And they use a ton of bowls for the breading station. This method fixes that.
The biggest trick is removing moisture and giving the coating room to crisp. Don't crowd the pan, don't skip the oil spray, and use panko instead of regular breadcrumbs if you want that light, crunchy coating.
Why Toasting Panko Makes Chicken Fingers Crispier
Toasting the panko before it goes on the chicken gives these baked chicken fingers a head start on color and crunch. Since the chicken only bakes for about 15 minutes, the untoasted breadcrumbs may not get as golden in that amount of time. These are baked breaded chicken fingers, but the coating stays crisp because the panko is toasted before it goes on the chicken. That little step gives you a golden crust in the oven without deep frying.
My Best Tip After Testing These
The biggest difference I noticed was toasting the panko before coating the chicken. Since these only bake for about 15 minutes, the breadcrumbs don't always have enough time to get deeply golden in the oven. Toasting them first gives you that crispy, fried-looking coating without overcooking the chicken.
👩🍳 Key Ingredients for Homemade Chicken Fingers in the Oven
- Chicken: Use chicken tenderloins, chicken tenders, or boneless skinless chicken breasts sliced into strips. Chicken tenderloins are easy because they are already the right shape for chicken fingers. Chicken breasts also work; just slice them lengthwise into even strips so they cook evenly and stay juicy.
- Bread Crumbs: Why use Panko? Panko breadcrumbs create a lighter, crunchier coating with bigger flakes, while regular breadcrumbs give chicken tenders a finer, more dense crust that's softer and more uniform. That's why panko is my first choice for crispy baked chicken fingers with panko.
- Parmesan: Parmesan melts into the breadcrumbs and creates an extra crispy crust when baking chicken strips in the oven.
- Mayonnaise: Help the breadcrumbs stick to the chicken while also adding moisture, which keeps the tenders juicy and browns nicely.
- Dijon: Add a tablespoon of mustard for a little tang.
Substitutions
- Mayonnaise: Sub any of these for the Mayo.
• Greek yogurt - similar tang and moisture, lighter than mayo.
• Buttermilk - helps breadcrumbs stick and tenderizes the chicken.
• Sour cream - creamy and keeps chicken moist.
• Dijon mustard - good binder with a little flavor boost. - Parmesan: Pro Tip: Not all Parmesan is created equal, so don't be fooled. Parmesan is a general term for similar cheeses, while Parmigiano-Reggiano is the authentic Italian version made under strict regulations and typically has a deeper, nuttier flavor. Pecorino Romano can replace the Parmesan if needed.
- Bread Crumbs: Use Panko for a light crunchy coating. You can also use regular bread crumbs, crushed Ritz or saltines, which also work for these oven-baked chicken strips.
- Make it spicy: Add a pinch of cayenne or a drizzle of hot sauce at the end.
Additions: Dipping Sauces
- • Hot Honey Recipe: Here are recipes for Hot Honey that are from scratch and a semi-homemade version.
- • Honey Mustard Recipe: Combine ⅓ cup mayonnaise, 2 tablespoon dijon mustard, 2 tablespoon honey, 1 teaspoon lemon juice, salt and pepper.
- • Your favorite BBQ sauce.
- • A squeeze of lemon: Surprisingly delish!
- • The Best Ranch Dressing Recipe: You'll never buy it again.
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk (may sub regular milk)
- 1 teaspoon dried dill weed
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ½ teaspoon kosher salt +more to taste
- ¼ teaspoon finely cracked pepper
- 1-3 teaspoons freshly squeezed lemon juice to taste. Combine ingredients and adjust to taste.
How to Make Buffalo Chicken Strips
🔥 To make these buffalo style, after baking, toss the chicken in buffalo sauce and serve with ranch or blue cheese.
This is the fastest way to turn this baked chicken fingers recipe into buffalo chicken strips.
How to Make Baked Chicken Fingers
- Toast panko - Spread panko on a large frying pan, spray with oil. Toast until golden brown. Don't skip this step. Toasting the panko is what gives oven-baked chicken fingers that fried-looking golden crunch.
- Make the batter and coat the chicken: Combine the batter ingredients, then coat the chicken.
- Coat With Bread Crumbs
Use tongs to pick up chicken and place it into the panko bowl. Sprinkle surface with breadcrumbs, then press down to ensure they stick. Transfer onto a baking tray. Press the panko firmly onto the chicken so the coating sticks instead of sliding off while it bakes.
- Bake until cooked through at 165 degrees and crispy. Serve with your favorite dipping sauce.
How Long to Bake Chicken Fingers
Bake at 400 degrees for 15 minutes for average-sized chicken fingers. A little longer for extra-large ones. They are done when they reach 165 degrees or no longer have any pink in the center.
How to Keep Breading from Falling Off Chicken Fingers
Use tongs, let extra batter drip off, then press the panko firmly onto each piece of chicken. Place the chicken fingers on the pan with space between them so they crisp instead of steam. If the coating is falling off, the chicken may be too wet, the crumbs may not have been pressed on firmly, or the pan may be overcrowded.
What to Serve with Chicken Fingers
- Baked Chicken Fingers with several dipping sauces
- Make-Ahead Salad or cole slaw: Chop the salad a few hours before and toss with dressing right before serving. Or serve with dressing on the side. Make it easier: buy cole slaw
- Slow Cooker Mac and Cheese
- Chips in a pretty bowl
- Fruit Salad: Make early in the day
- Corn Bread: Store-bought or make early in the day
- Brownies or Sheet Cake: Make the day before, or head to the bakery and purchase.
- Pitcher of drinks or cocktails
How to prep the chicken fingers ahead of time
- Set a platter of crispy chicken tenders in the center and surround it with bowls of sauces and a few easy sides. Guests can mix, dip, and build their own plates.
- Toast the panko early: Toast the panko up to 3 days ahead and store in an airtight container. This saves time and keeps the breading extra crispy.
- Bread the chicken ahead: Coat the chicken in batter and panko, then place on a wire rack over a sheet pan. Cover lightly and refrigerate for up to 6 hours before baking.
- Keep warm for a party: If guests are arriving in waves, keep the tenders warm on a rack in a 200°F oven for up to 30 minutes.
- Make Sauces early in the week.
⭐️ Dinner Party Menu: Set Up a Chicken Finger Bar
If you're hosting a dinner party, feeding a crowd, or hosting game day, turn these baked chicken tenders into a Chicken Finger Bar. It's easy, fun, and always a hit.
✅ Baked Chicken Fingers FAQ
Overcrowding the sheet pan-Overcrowding the sheet pan is usually the problem. The chicken fingers should not be touching, or they will steam instead of crisp. Also, don't skip the oil spray, and use panko for the best crunchy coating.
Yes. Air fry breaded chicken tenders at 400°F for 8-12 minutes, flipping halfway, until golden and crispy. They are done when the chicken reaches 165°F.0°F for 8-12 minutes, flipping halfway, until golden and crispy
Bake the chicken fingers as directed, then toss them with your favorite buffalo sauce right when they come out of the oven. Serve with ranch or blue cheese.
Yes. Toast the breadcrumbs a few days ahead and store them in an airtight container. You can also coat the chicken in the batter and refrigerate it, then add the panko before baking. For the crispiest result, bread them as close to baking as possible.
Yes. Cut the chicken into nugget-sized chunks and reduce the cook time. They are done when the chicken reaches 165°F.
And be sure to check out these other Chicken Dishes!
If you make these Baked Chicken Fingers, I'd love to know! Leave a comment below or tag me on Instagram @Lauren_Lane_Culinarian - I always reshare your creations.
Crispy Baked Chicken Fingers with Panko
Ingredients
- 1 egg
- 2 ½ tablespoon mayonnaise
- 2 tablespoon flour
- ½ cup grated parmesan cheese
- ½ tablespoon garlic powder
- ½ teaspoon salt
- pepper
- olive oil spray
- 1 ½ cups Panko breadcrumbs -toasted
- 1 ¼ lb chicken tenderloins or breast cut into ¾″ thick slices, lengthwise
- 1 tablespoon chopped parsley optional
Instructions
- Preheat oven to 400°F
- Toast panko - Spread panko on a large frying pan, spray with oil, then toast on medium heat, stirring occasionally until light golden. Transfer to bowl.
- Place a rack on a baking tray (optional, but bottoms get crispier).
- Make batter - Combine 1 egg, mayonnaise, flour, parmesan, garlic powder, salt, and pepper in a bowl and whisk with a fork until combined.
- Add the chicken to the batter and toss to coat.
- Dredge - Using tongs, place the chicken into the bowl of panko. Press gently so the crumbs stick, flip the chicken tender, and press again to coat the other side. Transfer to the baking sheet and repeat with the remaining chicken.
- Spray & bake - Spray with oil, sprinkle with salt. Bake 15 minutes for average-sized tenders (a little longer for extra large ones), or until chicken reaches 165 degrees or cooked through.
- Serve - Remove from oven and serve immediately. Serve with sauces and garnish with chopped parsley if desired.
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