Panko Chicken Fingers

Time to Cook: 
15-20 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
4
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Chicken fingers may be considered "kid food" by many, but these are anything but. Crunchy with panko and exceptionally cheesy, you'll find these better than every other chicken finger you've ever eaten. We love to dip them in a variety of sauces; honey mustard, plum, ketchup, and a chipolte BBQ have all been tried, as they go with just about anything. As the weather gets warmer they make a nice part of a quick, light dinner, lunch, or even a good snack.

If you are going out for a picnic these make a nice alternative to cold fried chicken and go nicely with potato or Ceasar salad. You can also slice them in half and tuck them into wraps or sandwiches, because the best part of all is there's no bones to contend with! The egg wash makes the breading stick well, and the crisp up nicely in the oven as a healthier alternative to frying them. We love them and they are on a regular dinner rotation in our house, but tend to make more appearances in the summer. Fast food or from a box in your freezer section may seem faster, but when you make them at home you eliminate all the ingredients that you can't pronounce and you know exactly what went into them-plus they are much fresher!

However you like your chicken fingers, I promise you that you'll love these ones!

Crunchy, cheesy chicken fingers are the best-you won't be able to eat just one!

Ingredients

4 boneless skinless chicken breasts

2 eggs, lightly beaten

3/4 cup freshly grated Parmesan cheese (the real kind, not the stuff from a can)

1 1/4 cup Panko (Japanese bread crumbs)

4 tsp chopped fresh oregano (or 1 tsp dried)

1/2 tsp pepper

1/2 tsp paprika

1/4 cup butter, melted


Directions

1. Preheat the oven to 425 F and spray a rimmed baking sheet with cooking spray.

2. Slice each chicken breast on the diagonal into 5 or 6 pieces. Set aside. Stir together the cheese, panko, pepper, paprika and oregano in a pie plate or shallow dish.

3. Set up and assembly line on your counter so that you can dip the chicken pieces first in egg, then roll in the panko and place on the baking sheet. When you are finished, drizzle with the melted butter.

panko chicken fingers

4. Bake the chicken fingers for about 15-20 minutes, turning half way through, until browned and golden. Serve with various dipping sauces and salad or raw veggies. They are also really great cold in a lunchbox and pack