These are the best chicken fingers on earth! The crust gets incredibly crispy thanks to both panko and parmesan, which browns so nicely, and the meat remains juicy.
Total Time
35min
4.5
4 Ratings
Author: Alexandra's Kitchen
Servings:
6
Ingredients
•
2
Eggland's Best Classic Eggs
•
4
Tbsp
All-Purpose Flour
•
2
Tbsp
Water
•
2
cups
Panko Breadcrumbs
•
3/4
cup
Grated Parmesan Cheese
•
2
lb
Boneless, Skinless Chicken Thighs
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
as needed
Neutral Oil
•
2
Tbsp
Unsalted Butter
Optional Special Sauce
•
1/3
cup
Mayonnaise
•
1
Tbsp
Dijon Mustard
•
1
Tbsp
Ketchup
•
3
dashes
Hot Sauce
Cooking Instructions
1.
Set your oven to 450 degrees F (230 degrees C).
2.
Whisk together the Eggland's Best Classic Eggs (2), All-Purpose Flour (4 Tbsp), and Water (2 Tbsp) in a large bowl. Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
3.
Toss the Panko Breadcrumbs (2 cups) and Grated Parmesan Cheese (3/4 cup) together in a 9x13-inch or other large vessel. Have ready another sheet pan or large vessel for placing the coated chicken pieces.
4.
Cut the Boneless, Skinless Chicken Thighs (2 lb) lengthwise into 1-inch strips. Drop the chicken strips into the bowl with the egg mixture.
5.
Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day.
6.
Coat a rimmed baking sheet with Neutral Oil (as needed). Add the Unsalted Butter (2 Tbsp). Place the baking sheet in the oven for 3-4 minutes, or until the butter has finished foaming and just starts to brown.
7.
Remove pan from oven, and gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy.
8.
Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through.
9.
Let cool briefly then serve with special sauce: In a small mixing bowl, combine the Mayonnaise (1/3 cup), Dijon Mustard (1 Tbsp)Ketchup (1 Tbsp), and Hot Sauce (3 dashes) to taste.
Nutrition Per Serving
CALORIES
452
FAT
23.7 g
PROTEIN
36.0 g
CARBS
18.1 g
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