Hey! Ready to make some of the crunchiest, most delicious chicken fingers ever? This recipe is a total winner. They're baked, not fried, so you can feel good about eating them (and the cleanup is way easier, too!).
Crunchy Baked Chicken Fingers
Prep time: 15 minutes Cook time: 20-25 minutes Yields: 4 servings
Ingredients
1½ lbs boneless, skinless chicken breasts, cut into 1-inch strips
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
2 large eggs
2 tbsp all-purpose flour
Dipping sauce of your choice (honey mustard, BBQ, ranch—whatever you love!)
Instructions
First things first, preheat your oven to 400°F (200°C).
Then, line a large baking sheet with parchment paper and give it a little spray with cooking oil. This makes sure nothing sticks! In a shallow dish, whisk together the panko, Parmesan, garlic powder, paprika, salt, and pepper. I love using a fork to make sure everything's perfectly mixed.
In another shallow dish, whisk your two eggs until they're nice and frothy.
And in a third dish, just put your flour. This is going to be our little dipping station.
Now for the fun part! Take a chicken strip, dredge it in the flour (give it a little shake to get rid of the excess), then dip it in the egg wash, and finally, press it into the panko mixture. Make sure every piece is covered well so they get super crunchy!
Lay your coated chicken strips on the prepared baking sheet in a single layer. Don’t let them touch! We want that delicious crunch all around.
Bake for 20-25 minutes, flipping them halfway through, until they're golden brown and cooked all the way through. The chicken should be nice and firm, and the coating should be a beautiful golden color.
Serve 'em hot with your favorite dipping sauce. Enjoy!
These are perfect for a quick weeknight dinner, a lunchbox treat, or even a fun movie night snack. They're so simple and seriously satisfying. Let me know how yours turn out!
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