Parmesan Crusted Chicken Fingers
Crispy, golden, and full of flavor, these Parmesan Crusted Chicken Fingers are the ultimate crowd-pleaser for family dinners or game-day snacks! Made with tender chicken breasts coated in a perfectly seasoned mixture of panko breadcrumbs, Parmesan cheese, and Italian spices, these oven-baked chicken strips deliver a crunchy texture without the need for deep frying. A quick spray of olive oil ensures an irresistibly crispy coating, while the bold flavors of garlic powder and Parmesan take each bite to the next level. Ready in just 35 minutes from prep to plate, this easy recipe is perfect for busy weeknights. Serve these baked chicken fingers with your favorite dipping sauces—like marinara, ranch, or honey mustard—for a meal that’s sure to disappear in seconds. Ideal for both kids and adults, these are a must-try for fans of crispy chicken recipes!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 0.75 cups Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil spray.
Slice the chicken breasts into thin strips, roughly 1-inch wide, to create finger-like shapes.
Set up a breading station with three shallow bowls: one for the flour, one for the eggs whisked with water, and one for the panko breadcrumbs mixed with Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
Dip each chicken strip into the flour, ensuring it is fully coated. Shake off excess flour.
Next, dip the floured chicken strip into the egg mixture, making sure to coat it completely.
Finally, press the chicken strip into the breadcrumb mixture, coating it evenly and pressing lightly to help the mixture stick.
Place the breaded chicken strips onto the prepared baking sheet, spreading them out so they do not touch.
Spray the tops of the chicken fingers lightly with olive oil spray to help them crisp up during baking.
Bake for 20 minutes, flipping the chicken fingers halfway through, until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the chicken fingers from the oven and let them rest for a couple of minutes before serving.
Serve with your favorite dipping sauce, such as marinara, ranch, or honey mustard.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 809 mg | 62% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 230 mg | 5% | |
*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.
