Oven Baked Chicken Fingers
Crispy outside, tender & juicy inside, these Oven Baked Chicken Fingers are fun food! Baked instead of fried, they're a healthy choice too!
Ingredients
- 2 large boneless, skinless chicken breasts (slightly over 1 lb), cut into strips of 5-inch long by 1-inch wide
- 3/4 cup unbleached all-purpose flour
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 large free-run eggs, beaten
- 2 cups Panko® breadcrumbs
- 1/2 cup Parmesan cheese, grated
Directions
- Preheat oven to 400ºF
- Lightly coat a baking sheet lined with foil using cooking spray; set aside.
- In a large re-sealable plastic bag, combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine.
- In a shallow bowl, add the beaten eggs.
- In another shallow bowl, combine breadcrumbs and cheese; stir to combine.
- Place a few chicken strips in the flour mixture; close the bag and shake until well coated. Dredge the floured strips in the eggs and then in the breadcrumb mixture, making sure they are well coated.
- Arrange the chicken fingers on the prepared baking sheet and transfer to the preheated oven. Bakes for 25 minutes or until the internal temperature reads 165ºF.
- Turn the heat to broil and cook until golden brown, about 3 minutes.
- Serve immediately with Honey Mustard Dipping Sauce