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