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Chicken fingers / strips Recipe

American · Main course · 27 min total

Crispy on the outside, tender and juicy on the inside, these homemade chicken fingers are a healthier and tastier alternative to fast food. Perfect for dipping in your favorite sauces.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• cooking spray or oil for baking

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
2. Cut chicken breasts into strips about 1-inch wide and 3-4 inches long.
3. Set up a breading station: In a shallow bowl, combine flour, garlic powder, paprika, salt, and pepper. In another bowl, beat eggs. In a third bowl, mix panko breadcrumbs and Parmesan cheese.
4. Dredge each chicken strip in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat with the panko-Parmesan mixture, pressing gently to adhere.
5. Place coated strips on the prepared wire rack. Lightly spray the tops with cooking spray.
6. Bake for 10-12 minutes, until golden brown and cooked through (internal temperature reaches 165°F). For extra crispiness, broil for 1-2 minutes at the end.
7. Let cool slightly before serving with your choice of dipping sauce.

Tips

• These chicken fingers can be frozen before baking: place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
• Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
• Try different seasonings like cayenne pepper for heat or Italian seasoning for a herby twist.

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