Poultry

Panko-Crusted Baked Chicken Fingers

The Culinary Chronicles

Panko Crusted Baked Chicken Fingers

 

Now that I’m back on a “normal” work schedule, I need meals that are relatively quick to prepare but still make me happy to end the day with. And let’s face it, who couldn’t use another quick recipe in their back pocket?

These Panko-Crusted Baked Chicken Fingers fit the bill P-E-R-F-E-C-T-L-Y! Not only are they palette pleasing but they are a healthier version of the much beloved chicken tenders. I was initially concerned that the oven baking process wouldn’t yield the crisp texture that we all love. But to my delight, these chicken fingers had a super crunchy exterior and juicy interior.

Both adults and munchkins alike will be begging you to make these all of the time!

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Panko-Crusted Baked Chicken Fingers
From America’s Test Kitchen Healthy Family Cookbook

Ingredients:

2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips


Preheat the oven to 475˚ F.  In a large skillet, toss the panko with the oil.  Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes.  Transfer the toasted crumbs to a shallow dish or pie plate.

In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper.  In a bowl, whisk together the egg whites, water, mustard and thyme.

Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.  Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step.  Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.

Spray the tops of the chicken pieces lightly with the cooking spray.  Bake until the chicken is cooked through, 10-12 minutes.  Serve warm.

Published by The Culinary Chronicles

Discovering new Foodventures with every bite...

41 thoughts on “Panko-Crusted Baked Chicken Fingers”

  3. they look so juicy and pretty. I just tried baking chicken in bread crumbs yesterday, but it does not look half as good as yours. I’m saving your recipe to try next time.
    10x!

    Reply

  4. Panko-Crusted Baked Chicken Fingers are a favorite of mine. So simple, so tasty.
    Great photo.

    The Souper

    Reply

  5. I have made something like this before but never thought to toast the panko before baking. Your’s look so much prettier and tastier then mine normally do, so I’m trying this recipe next time! My boyfriend is going to be so excited.

    Reply

  8. Hey these look lovely and just ready to be nibbled on!Fantastic recipe and congrats for the Top 9!You are almost a regular on the Top 9 now,eh!;)

    Well,I’m hosting an event on my blog that is centered round bread.You might want to come over sometime and take a peek – and lovely,if you wish to link up!

    Cheers!
    Wit,wok&wisdom

    Reply

  11. oh my….

    These are my son’s absolute favorite. He’s a very tough critic and he says you’re his favorite foodie right now (he’s browsing with me before bed). Grats on the top 9!

    Reply

  14. Hi Nam! I liked how you pre cook panko in a skillet before you apply to the chicken. I usually just sprinkle panko after eggs, but next time I’ll use your method! These look really yummy. I should cook it soon!

    Reply

  15. My husband and I made this chicken for dinner last night and it was SO delicious! Crunchy on the outside and moist on the inside, just like you described. This will recipe will definitely be a keeper! Thanks for sharing.

    Reply

  16. Hi Nam, I found you via KitchenArtistry.

    We have been making panko crusted shrimp for a while, but we were coating them with ‘raw’ panko and then cooking in oil in the skillet. It was a naughty pleasure that will be made much less naughty by adopting your method.

    Thanks! I’ll be back.

    Reply

  17. I made these for dinner last night and they were a HUGE hit, especially with my husband. He called it the best chicken ever! I decided to marinade the chicken tenders in a honey mustard marinade and it went great with your recipe.
    Thanks! I will be sharing this one:)

    Reply

  18. I did an online search for baked chicken fingers, and BOY, am I glad I picked this recipe! My children gobbled them up (even though one child is sick and has hardly eaten in 2-3 days), and keep asking for more! Even my husband was impressed. The secret has to be in toasting the Panko first, and I would never have thought of that! Thank you SO MUCH for sharing this recipe!

    Reply

  19. Found your recipe tonight and made these for dinner, I added garlic, oregano and parm cheese to the breadcrumbs. I also used Egg Beaters instead of the egg whites. My son said that these were some of the best chicken tenders that he has had. Thanks for sharing your recipe.

    Reply

  20. These were pretty indeed but ours came out very bland. Not sure where we went wrong but I followed this recipe to the T. And even bought high quality organic chicken. Feels like it needs more salt or other seasonings to give it more umph.

    Reply

  21. These looked great, probably the best looking chicken tenders I’ve ever made but, we found them bland on their own. But, the dipping sauce we used was great, so it kind of balanced itself out. I would definitely make this again but I will try marinating the chicken for extra flavor. Thanks for sharing!

    Reply
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