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SideChef
Recipes
American
Panko Baked Chicken Fingers

14 INGREDIENTS • 9 STEPS • 35MINS

Panko Baked Chicken Fingers

Recipe
4.5
4 ratings
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.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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.
35MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
6
us / metric
Egg
2
Eggs
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Water
2 Tbsp
Water
Panko Breadcrumbs
2 cups
Panko Breadcrumbs
Grated Parmesan Cheese
3/4 cup
Grated Parmesan Cheese
Boneless, Skinless Chicken Thigh
2 lb
Boneless, Skinless Chicken Thighs
cut lengthwise into 1-inch strips
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Neutral Oil
as needed
Neutral Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Optional Special Sauce
Mayonnaise
1/3 cup
Mayonnaise
Dijon Mustard
1 Tbsp
Dijon Mustard
Ketchup
1 Tbsp
Ketchup
Hot Sauce
3 dashes
Hot Sauce
Nutrition Per Serving
VIEW ALL
Calories
452
Fat
23.7 g
Protein
36.0 g
Carbs
18.1 g
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Panko Baked Chicken Fingers
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Set your oven to 450 degrees F (230 degrees C).
step 2
Whisk together the 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).
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
Tags
view more tags
American
Budget-Friendly
Comfort Food
Back to School
Lunch
Chicken
Snack
Shellfish-Free
Kid-Friendly
Dinner
Fall
Game Day
Quick & Easy
Winter
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