chicken fingers with panko bread crumbs recipe

Written ByJenny Smyth Posted on
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The Best chicken fingers with panko bread crumbs recipe

I’ve been making chicken fingers with panko bread crumbs for my family for years, and it’s always a hit. The kids love the crispy exterior and juicy interior of these tasty treats.

As a mom, I appreciate how easy it is to make them – just mix together some chicken breast, panko breadcrumbs, and a few spices, and you’re good to go. This recipe is perfect for a quick weeknight dinner or a fun weekend meal.

The best part? It’s incredibly healthy, too – the panko breadcrumbs help keep the chicken moist and flavorful without adding extra calories.

Plus, the whole family can enjoy it together, which is always a bonus in my book. I’ve served these chicken fingers at countless family gatherings and potlucks, and they’re always a crowd-pleaser.

The key to this recipe is using high-quality ingredients – don’t skimp on the chicken or the breadcrumbs if you want the best results. With this recipe, you’ll be making delicious chicken fingers in no time!

Crispy Panko Chicken Fingers

Crispy Panko Chicken Fingers

4.6 from 1132 votes

These chicken fingers are coated in a crunchy panko bread crumb crust and baked until golden. They are a healthier alternative to frying and perfect for a quick dinner or snack.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
1.5 cups panko bread crumbs
1/4 cup grated Parmesan cheese
Cooking spray

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Place a wire rack on a baking sheet and lightly spray it with cooking spray to prevent sticking.
3Cut the chicken breasts into strips about 1 inch wide and 3 inches long.
4Pat them dry with paper towels to ensure the coating adheres well.
5In the first shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper.
6In the second bowl, whisk together the eggs and milk until smooth.
7In the third bowl, combine the panko bread crumbs and Parmesan cheese.
8Dredge each chicken strip first in the flour mixture, shaking off any excess.
9Then dip it into the egg mixture, allowing any excess to drip off.
10Finally, press it into the panko mixture, coating all sides evenly.
11Place the coated chicken strips on the prepared wire rack in a single layer, not touching each other.
12Lightly spray the tops with cooking spray to help them brown.
13Bake for 12 to 15 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
14The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
15Remove from the oven and let them rest for 2 minutes before serving.
16Serve hot with ranch dressing, honey mustard, or your favorite dipping sauce.

🔧Equipment

Cutting board
Sharp knife
Three shallow bowls
Baking sheet
Wire rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 550mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For extra crispiness, use fresh panko bread crumbs. You can also add a pinch of cayenne pepper to the flour mixture for a spicy kick.

Watch Video Of How Crispy Panko Chicken Fingers Works

This recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a fun weekend meal.

My family loves it when we serve these chicken fingers at gatherings or potlucks because they’re so easy to eat and everyone can enjoy them together.

To store leftover chicken fingers, simply place them in an airtight container in the refrigerator for up to three days or freeze them for up to two months – when reheating, make sure to heat them through until they’re steaming hot before serving.

❓ Frequently Asked Questions About Crispy Panko Chicken Fingers

1.

Q: Can I use regular breadcrumbs instead of panko bread crumbs?
A: While regular breadcrumbs will still produce a tasty result, panko bread crumbs are preferred because they create a lighter, crisper coating on the chicken fingers.

2.

Q: What if I don’t have any buttermilk on hand?
A: You can substitute buttermilk with regular milk or even Greek yogurt if that’s what you have available – just make sure to add a pinch of salt to help with the flavor.

3.

Q: Can I bake these chicken fingers instead of frying them?
A: Yes, baking is a great alternative to frying – simply place the coated chicken strips on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, or until cooked through.

4.

Q: How do I store leftover chicken fingers?
A: Store leftover chicken fingers in an airtight container in the refrigerator for up to three days or freeze them for up to two months – when reheating, make sure to heat them through until they’re steaming hot before serving.

5.

Q: Can I use this recipe for other types of meat besides chicken?
A: Absolutely – this recipe works beautifully with beef or pork as well as chicken.

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