Chicken fingers are a great recipe to serve your family or friends. They are easy to make (especially if you buy chicken tenderloins) and always a crowd pleaser from children to adults. I would even go so far as to call them “comfort” food.
As I have been helping to care for a special sister who just had serious surgery these were a welcome dish to help perk her up. I have tried to keep my cooking/baking low-key and make her favorite recipes or dishes I knew she would like. Get well soon Marna <3.
I have adapted this recipe from a Food 52 cookbook contributed by Merrill who grew up with these chicken fingers. I have indicated where I made changes. Leftovers are great eaten cold, added to a salad or even in a sandwich.
See also Baked Chicken Fingers Two Ways
Best Chicken Fingers
- 3 lbs. boneless, skinless chicken thighs cut into strips (I used chicken tenderloins)
- 1-1/2 cups flour
- salt and black pepper to taste
- 3 cups panko (you could also use Italian bread crumbs)
- 1 cup Parmesan (I probably added 1/4 to 1/2 cup more – I love my cheese)
- 3 tsp. oregano (I used Italian seasoning)
- 6 eggs
- vegetable oil and 4-6 tbsp. butter
- optional finish of a few squirts of fresh lemon juice
Preheat your oven to 450°F. Spray 2 baking trays with oil, otherwise the chicken will stick. Scatter 2-3 tbsp. butter and heat the tray(s).
Combine the flour, salt and pepper to taste in one bowl. In another bowl beat the eggs lightly. In a third bowl mix the panko, oregano and Parmesan.
Dip the strips first into the flour and coat well; shake off any excess. Next, dip them in the beaten eggs and coat well. Finally, press them into the panko mixture covering well. Place on prepared baking sheets.
Bake for 10 minutes per side until nicely browned. I probably did 15 minutes per side based on the size and thickness of the chicken.
You can make these ahead of time and reheat in a 300°F oven.
Recipe by cookingwithauntjuju.com