If you love fried chicken, but HATE the fat and calories, you will adore my recipe for Crunchy Panko Crusted Chicken Fingers. I prepare my chicken fingers by rolling them in a tasty mixture of panko crumbs and spices and then baking them in the oven to crisp them up to perfection. You will be shocked how crispy they get without any oil or frying!! I always make 2 delicious dips to accompany my Chicken Fingers — Honey Mustard and Buttermilk Blue Cheese. Serve with a simple mixed greens salad dressed with a light vinaigrette and you have a perfect weeknight dinner. This recipe is easy and ALWAYS a hit!
Crunchy Panko Crusted Chicken Fingers
Boneless, skinless chicken breasts, pounded thin
1-2 eggs, slightly beaten
1 cup Panko crumbs
2 Tbls. grated Parmesean cheese
1 clove minced garlic, or 1 Tbls. garlic powder
1 tsp cayenne pepper, optional
Ground black pepper
Chopped fresh Parsley
Honey Mustard Sauce:
1/3 cup light mayonnaise
2 tbsp mustard
2 tbsp honey
Buttermilk Blue Cheese Dip:
1/2 cup buttermilk blue cheese, preferably Maytag
1/4 cup light sour cream
1 tsp. fresh lemon juice
freshly cracked black pepper
Preheat oven to 400 degrees.
Pound chicken breasts until they are thin and cut lengthwise into 1″ strips.
Combine crumb mixture (Panko, Parmesean cheese, garlic, cayenne pepper, black pepper, parsley) and place combined mixture into a shallow bowl for dredging
Slightly beat 2 eggs and place in a separate bowl.
Dip each chicken strip in egg first (until fully coated) and then roll in the crumb mixture.
Place strips a wire rack (a cookie cooling rack) over a baking sheet. Alternatively, place the fingers on a baking sheet covered in tin foil and sprayed with cooking spray (be sure to flip them halfway through).
Top each finger with a sprinkle of paprika.
Bake or about 20-25 min until golden.
Meanwhile, make the dipping sauces.
Simply mix all of the ingredients together for each of the sauces and you are done!
Serve Chicken Fingers warm, with dipping sauces on the side.