chicken finger parmesan recipe

Written ByJenny Smyth Posted on
chicken finger parmesan recipe
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The Best chicken finger parmesan recipe

I’m so excited to share with you my favorite chicken finger parmesan recipe. This dish is a staple in our household and has been for years.

It’s a classic Italian-American recipe that never fails to impress. The crispy exterior and juicy interior of the chicken fingers, combined with the rich and creamy sauce, makes for a truly satisfying meal.

My kids love helping me prepare this recipe, and it’s always a hit when we have friends over. I’ve experimented with various variations over the years, but this one remains my go-to version.

The key to making this recipe shine is in the breading process, which requires patience and attention to detail. But trust me, it’s worth the extra effort.

When you take your first bite, you’ll be hooked. The flavors are perfectly balanced, and the texture is spot on.

It’s a recipe that never gets old, and I’m confident you’ll love it just as much as we do.

Chicken Finger Parmesan

Chicken Finger Parmesan

4.7 from 964 votes

Crispy breaded chicken fingers are topped with marinara sauce and melted mozzarella cheese for a quick and satisfying meal. This dish combines the crunch of fried chicken with the classic flavors of Parmesan.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Fingers

1 1/2 pounds boneless skinless chicken breasts, cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying

For the Topping

1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)

👨‍🍳Directions

1Preheat oven to 400°F.
2Set a wire rack over a baking sheet and set aside.
3In a shallow bowl, combine flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4In a second bowl, beat the eggs.
5In a third bowl, mix panko, 1/2 cup Parmesan, garlic powder, and oregano.
6Coat each chicken strip first in the flour mixture, shaking off excess.
7Dip into the beaten eggs, then press into the panko mixture until evenly coated on all sides.
8Place the breaded strips on a plate while you heat the oil.
9Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
10Working in batches, fry the chicken strips for 2 to 3 minutes per side until golden brown and cooked through, with an internal temperature of 165°F.
11Transfer to the wire rack.
12Spoon about 2 tablespoons of marinara sauce over each chicken strip.
13Sprinkle generously with shredded mozzarella and remaining 1/4 cup Parmesan cheese.
14Bake for 5 to 7 minutes until the cheese is melted and bubbly and the sauce is hot.
15Remove from oven and let rest for 2 minutes.
16Garnish with fresh basil if desired.
17Serve immediately while the cheese is still gooey and the chicken remains crisp.

🔧Equipment

Large skillet
Paper towels
Baking sheet
Wire rack
Tongs
Three shallow bowls

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a lighter version, bake the breaded chicken strips at 425°F for 12 to 15 minutes, flipping halfway, instead of frying. Use a meat thermometer to ensure the chicken reaches 165°F. You can also substitute gluten-free breadcrumbs for a gluten-free option.

Watch Video Of How Chicken Finger Parmesan Works

To store leftovers, let the chicken finger parmesan cool completely, then place it in an airtight container in the refrigerator. It will keep for up to 3 days. When you want to reheat it, I recommend using the oven or an air fryer at 350 degrees for about 10 minutes.

This brings back the crispiness of the breading and melts the cheese again. You can also reheat individual portions in a toaster oven for a quick lunch. This recipe is perfect for family gatherings because you can easily double it and everyone loves it.

Serve it with a side of spaghetti or a simple green salad. For a fun twist, you can put the chicken fingers on a hoagie roll with extra sauce and cheese to make a sandwich. It always gets rave reviews and disappears fast.

I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Chicken Finger Parmesan

1. What type of chicken is best for this recipe?

This recipe works well with boneless, skinless chicken breasts or tenderloins. You can also use chicken thighs for a slightly different flavor profile.

2. Can I use pre-made breadcrumbs?

While it’s tempting to use pre-made breadcrumbs, I highly recommend making your own from scratch for the best results.

3. How do I prevent the breading from falling off during cooking?

Make sure to coat the chicken evenly with the breadcrumb mixture and gently press the crumbs onto the meat to ensure they adhere properly.

4. Can I make this recipe in advance?

You can bread the chicken up to 24 hours in advance, but it’s best to assemble the final dish just before cooking for optimal results.

5. What’s the best way to store leftovers?

Store leftover chicken finger parmesan in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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