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)
- buttermilk, optional (you could soak the chicken for about an hour)
- 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
I am a little late to Fiesta Friday #150 but I know Angie, Caroline and Tania as well as the other party goers will love these delicious, crispy chicken fingers.
They sound amazing Judi. I’m sure the Italian seasonings and parmesan made them extra yummy!
They sure did Loretta – I have a few varieties of this dish and everyone always enjoys them!
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Don’t worry about being a little late, these do indeed sound delicious! Thanks for bringing to Fiesta Friday.
Thanks – I never worry about being late; I’m just happy if I can post something! Happy FF!
I make chicken fingers like this all the time, with lots of garlic added to an egg and milk mixture. I’m sure your sister really appreciated these. 🙂
Thanks – I use to make them all the time when I had kids around. Garlic is a good addition!
These are very hard to resist! I love the addition of Parmesan and oregano. 🙂
Everyone likes them Ronit; crispy, cheesy and flavored with herbs!
Judi, I hope your sister gets feeling better! I’m sure she appreciates these delicious meals and they are so helpful!
Thanks Julie – I do too! I’m not making anything new which I miss doing but maybe I can soon!
Looks yummy
Thanks – they were!
Sounds fabulous, Aunt Juju. I love chicken fingers! Get well soon to Marna. x
Me too Jhuls – an easy do-ahead meal always appreciated by everyone (unless you’re a vegetarian).
We love chicken fingers and they are easy to make! This recipe looks similar to mine, delicious!😋
Thanks – It’s a great recipe to make to your taste and so easy!
Yum!! Question: Do they call them “chicken fingers” because you’ll nearly bite your fingers eating them? 😉
LOL – who knows Debbie. Chickens have claws and no fingers! Mine were not “fingers” but “tenders” – I just kept the name Food 52 used; except I added “best”.
Haha! 😊 Merry Christmas!!
Merry Christmas to you and your family Debbie!
yamma-yammy! The dish is delish.
Thanks – this is a traditional way to make “chicken fingers” and they are always good.
Your blog has many good recipes. I like the sweet potatoes and these chicken fingers. Tonight, I made chicken similar to this with Panko and bread crumbs mixed together. I love the crunch of the Panko.
Thanks a lot – about 950 to date! Blogging is such a great hobby and you get to learn about and cook all kinds of good dishes. Panko does give breading a nice texture.