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RECIPE
13 INGREDIENTS9 STEPS35min

Panko Baked Chicken Fingers

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.
Panko Baked Chicken Fingers Recipe | SideChef
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.
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/
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Fulfilled by
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/
35min
Total Time
$1.85
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 Tbsp
Water
2 cups
Panko Breadcrumbs
2 lb
cut lengthwise into 1-inch strips
to taste
Kosher Salt and Freshly Ground Black Pepper
to taste
Neutral Oil

Optional Special Sauce

1/3 cup
Mayonnaise
1 Tbsp
Dijon Mustard
1 Tbsp
3 dashes
Hot Sauce
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Nutrition Per Serving

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CALORIES
473
FAT
25.2 g
PROTEIN
38.0 g
CARBS
17.9 g

Cooking Instructions

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Step 1
Set your oven to 450 degrees F (230 degrees C).
Step 2
Whisk together the Eggs (2) , All-Purpose Flour (1/4 cup) and Water (2 Tbsp) in a large bowl. Season generously with Kosher Salt 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 Tyson® 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 6
Coat a rimmed baking sheet with Neutral Oil (to taste) . 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 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.
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Nutrition Per Serving
Calories
473
% Daily Value*
Fat
25.2 g
32%
Saturated Fat
7.9 g
40%
Trans Fat
0.1 g
--
Cholesterol
228.5 mg
76%
Carbohydrates
17.9 g
7%
Fiber
0.7 g
2%
Sugars
1.2 g
--
Protein
38.0 g
76%
Sodium
538.4 mg
23%
Vitamin D
0.4 µg
2%
Calcium
183.1 mg
14%
Iron
1.9 mg
11%
Potassium
440.5 mg
9%
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