Crispy Baked Chicken Fingers with Panko

Oven-baked chicken fingers on a wire rack.

5 from 1 vote

Crispy Baked Chicken Fingers with Panko

These crispy baked chicken fingers are coated in seasoned panko breadcrumbs and parmesan cheese, then baked until golden and crunchy. Finished with a sprinkle of fresh parsley and served with a creamy dipping sauce, they make an easy weeknight dinner or a great appetizer for entertaining.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 394kcal

Author: Lauren Lane

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.

Notes

1. Panko are Japanese breadcrumbs that are larger and fluffier than standard and yield a crunchier chicken finger.

MAKE AHEAD: The best way is to toast breadcrumbs, then put chicken in batter, leave for 1 day. Then crumb the chicken just before baking.

The best way to reheat is in the oven for 3 – 5 minutes at 400 F until it is just warmed through inside.

Nutrition