{Baked} Chicken Fingers
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Baked chicken fingers with all the crunch of the fried version but a fraction of the fat!

Servings: 30
  • 10 in boneless skinless chicken tenderloins, sliced into strips (I bought the individually packaged Purdue chicken tenderloins & each packet comes with 5 each)
  • 2 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 eggs
  1. Preheat oven to 450 degrees. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  2. In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.
  3. In another shallow dish, beat the 3 eggs together.
  4. Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it's well coated.
  5. Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
  6. Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
  7. Serve immediately with honey mustard or BBQ sauce or ketchup!