Chicken Fingers with Panko Breadcrumbs

crispy chicken fingers in panko on baking tray

Chicken Fingers with Panko Breadcrumbs

These Chicken Fingers with Panko Breadcrumbs are oven baked, golden and crispy an tender on the inside. Easy to make with simple ingredients in under 30 minutes.

Course Dinner

Cuisine Australian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 404kcal

Author Kim

Ingredients

Chicken

500 grams/1 pound chicken tenderloins

Crumb/Breading

2 cups Panko breadcrumbs
2 tablespoons Parmesan, grated
1 teaspoon Garlic salt
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Dried rosemary

Egg Wash

2 large Eggs
1 tablespoon Plain/All Purpose flour
1 tablespoon Soy sauce Optional
Pinch of salt and pepper

Other

Spray Oil

Instructions

Preheat oven to 180 C/320 F.
In a large bowl, crack the eggs, add the flour, soy sauce and pinch of salt and pepper. Whisk until combined and smooth.
Add panko, garlic salt, rosemary, oregano, basil, and parmesan to a second large bowl. Use a fork to mix through evenly combined.
Dip one chicken finger at a time into the egg wash, and press into the panko both sides. Repeat this process so that each chicken piece has been coated with twice with panko. As the tenders are coated in panko, place them on a lined baking tray.
Bake the chicken tenders in preheated oven for 25 minutes. Serve with your favorite dipping sauce.

Notes

Cutting chicken into fingers: To transform chicken tenderloins or chicken breast into chicken fingers, start by trimming excess fat and patting them dry. Cut each tender lengthwise into strips of about 1 to 1.5 inches for a bite-sized result. Ensure uniformity for even cooking.
Panko Breadcrumbs: these are essential for creating create crispy and crunchy texture, although regular breadcrumbs can also be used
Even Coating: Ensure an even coating by pressing the panko breadcrumbs onto the chicken firmly. This step helps the breadcrumbs adhere better and results in a more uniform and crispy texture.
Baking Rack: For an all-around crispy texture, place a wire rack on the baking sheet. Elevating the chicken allows air to circulate, preventing the bottom from becoming soggy and ensuring an even crunch.

Nutrition