Parmesan Chicken Fingers or Filets
Crispy, golden, and incredibly flavorful, these Parmesan Chicken Fingers or Filets are the ultimate crowd-pleaser, perfect for weeknight dinners or game-day snacking. Juicy, tender chicken is coated in a deliciously seasoned crust made from panko breadcrumbs, finely grated Parmesan cheese, and a hint of paprika, ensuring every bite is packed with crunch and cheesy goodness. With a quick prep time of just 15 minutes and a healthier oven-baked method, this recipe delivers all the indulgence of a fried dish without the extra grease. Serve these versatile chicken tenders as a main dish alongside your favorite sides or pair them with marinara, ranch, or honey mustard for a dipping experience that's sure to impress both kids and adults alike. Easy, satisfying, and downright delicious, these Parmesan Chicken Fingers will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces Chicken breast (boneless, skinless, cut into tenders or filets)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (ground)
- 1 teaspoons Garlic powder
- 2 large Eggs
- 1 tablespoon Water
- 1 cups Panko breadcrumbs
- 0.75 cups Parmesan cheese (finely grated)
- 0.5 teaspoons Paprika
- 2 tablespoons Olive oil (for greasing and drizzling)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment with olive oil or spray with non-stick cooking spray.
Season the chicken tenders or filets with half of the salt, pepper, and garlic powder. Set aside.
Prepare three dredging stations: In the first shallow dish, mix the flour with the remaining salt, pepper, and garlic powder. In the second dish, whisk together the eggs and water until well combined. In the third dish, combine the panko breadcrumbs, Parmesan cheese, and paprika.
Take each piece of chicken and dredge it in the flour mixture, coating all sides and shaking off any excess.
Dip the floured chicken into the egg mixture, making sure it is fully coated.
Finally, press the chicken into the panko-Parmesan mixture, ensuring the breadcrumbs adhere evenly. Lightly press the crumbs onto the chicken to ensure good coverage.
Place the breaded chicken on the prepared baking sheet, leaving space between each piece.
Lightly drizzle the tops of the chicken with olive oil or spray them with cooking spray to help achieve a golden, crispy crust.
Bake in the preheated oven for 18-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the crust is golden brown and crisp. Flip the chicken halfway through baking for even browning.
Remove from the oven and let the chicken rest for 5 minutes before serving. Serve with your favorite dipping sauce, such as marinara, ranch, or honey mustard.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.3 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 2106 mg | 162% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1403 mg | 30% | |
*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.
