Panko Baked Chicken Fingers

14 INGREDIENTS • 9 STEPS • 35MINS

Panko Baked Chicken Fingers

These are the best chicken fingers on earth! The crust gets incredibly crispy thanks to both panko and parmesan, which browns so nicely, and the meat remains juicy.

Love This Recipe?

These are the best chicken fingers on earth! The crust gets incredibly crispy thanks to both panko and parmesan, which browns so nicely, and the meat remains juicy.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

35MINS

Total Time

Ingredients

Servings

6

us / metric

2

Eggs

4 Tbsp

All-Purpose Flour

2 Tbsp

Water

2 cups

Panko Breadcrumbs

3/4 cup

Grated Parmesan Cheese

2 lb

Boneless, Skinless Chicken Thighs

cut lengthwise into 1-inch strips

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

as needed

Neutral Oil

2 Tbsp

Unsalted Butter

Optional Special Sauce

1/3 cup

Mayonnaise

1 Tbsp

Dijon Mustard

1 Tbsp

Ketchup

3 dashes

Hot Sauce

Nutrition Per Serving

VIEW ALL

Calories

452

Fat

23.7 g

Protein

36.0 g

Carbs

18.1 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Set your oven to 450 degrees F (230 degrees C).

step 2

Whisk together the Eggs (2), All-Purpose Flour (4 Tbsp), and Water (2 Tbsp) in a large bowl. Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 3

Toss the Panko Breadcrumbs (2 cups) and Grated Parmesan Cheese (3/4 cup) together in a 9x13-inch or other large vessel. Have ready another sheet pan or large vessel for placing the coated chicken pieces.

step 4

Cut the Boneless, Skinless Chicken Thighs (2 lb) lengthwise into 1-inch strips. Drop the chicken strips into the bowl with the egg mixture.

step 4 Cut the Boneless, Skinless Chicken Thighs (2 lb) lengthwise into 1-inch strips. Drop the chicken strips into the bowl with the egg mixture.

step 5

Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day.

step 5 Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day.

step 6

Coat a rimmed baking sheet with Neutral Oil (as needed). Add the Unsalted Butter (2 Tbsp). Place the baking sheet in the oven for 3-4 minutes, or until the butter has finished foaming and just starts to brown.

step 7

Remove pan from oven, and gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy.

step 8

Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through.

step 8 Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through.

step 9

Let cool briefly then serve with special sauce: In a small mixing bowl, combine the Mayonnaise (1/3 cup), Dijon Mustard (1 Tbsp) Ketchup (1 Tbsp), and Hot Sauce (3 dashes) to taste.

step 9 Let cool briefly then serve with special sauce: In a small mixing bowl, combine the Mayonnaise (1/3 cup), Dijon Mustard (1 Tbsp) Ketchup (1 Tbsp), and Hot Sauce (3 dashes) to taste.

Tags

Budget-Friendly

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