Baked Chicken Fingers
Extra crispy chicken fingers that are baked, not fried and incredibly simple!
Ingredients
- 1 and ¾ pounds boneless, skinless chicken tenders
- ½ cup all-purpose flour
- ¾ teaspoon paprika (or smoked paprika)
- 1 and ½ teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 cups Panko breadcrumbs
- nonstick spray like ghee, coconut oil, etc.
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with a silicone baking mat or with parchment paper.
- Combine the flour, paprika, salt, and pepper in a shallow dish. Beat the eggs in another shallow dish. And, pour the Panko breadcrumbs into a third shallow dish. For this, I love to use pie dishes.
- Coat each chicken tender in flour, shaking off any excess. Then, dip into the egg and allow the excess to drip off. Then, generously roll in the breadcrumbs, slightly pressing down to make sure the breadcrumbs adhere to the chicken, shaking off any excess. Place the chicken on the prepared baking sheet. Spray each with nonstick spray - I prefer to use ghee for this.
- Bake for 10 minutes. Turn each piece over and continue baking until the centers are cooked through to 165°F, about 8 minutes more. If you like them more brown, place them under the broiler for about 1 minute (keep on eye on it!)
- Serve chicken fingers with ketchup, honey mustard, BBQ sauce, etc. Store leftovers in the refrigerator for 2-3 days.
Notes
Make ahead: Cooked chicken fingers freeze well for up to 2 months. Bake frozen for about 18 minutes, flipping once, at 350°F.
Tried this recipe?Let us know how it was!