Easy Crunchy Chicken Fingers
Crispy, golden perfection has never been easier than with these Easy Crunchy Chicken Fingers! Perfectly seasoned with a blend of garlic powder, paprika, and parmesan cheese, these oven-baked chicken strips boast a light yet satisfyingly crunchy coating thanks to a generous layer of panko breadcrumbs. With just 15 minutes of prep time, this family-friendly recipe is both quick and nutritious, avoiding the mess of frying while still delivering that signature crunch. Ideal for busy weeknights or kid-approved lunches, serve these tender chicken fingers with your favorite dipping sauces like ranch or honey mustard for a meal that’s sure to please.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs
- 0.25 cups parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- as needed vegetable oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the chicken breasts into strips, about 1 inch wide, to create the chicken fingers.
Set up a dredging station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, grated parmesan cheese, garlic powder, paprika, salt, and black pepper.
Coat each chicken strip first in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture, ensuring it’s evenly coated on all sides.
Place the coated chicken strips onto the prepared baking sheet, ensuring they are spaced out to allow air to circulate and crisp them up.
Lightly spray the chicken fingers with cooking spray or brush them with a small amount of vegetable oil to enhance crispiness.
Bake in the preheated oven for 20 minutes, flipping the chicken fingers halfway through to ensure even cooking and browning.
Remove the chicken fingers from the oven when they are golden brown and fully cooked. Let them rest for 2-3 minutes before serving.
Serve the chicken fingers hot with your favorite dipping sauces such as ketchup, ranch, or honey mustard.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
