Description
These chicken fingers come out so tasty and crispy, it’s hard to believe they are not fried.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 2 lbs. | boneless, skinless, chicken breasts | 908 g |
| 2 cups | panko breadcrumbs | 112 g |
| 2 tablespoons | butter or margarine | 30 mL |
| 2 | eggs | 2 |
| 2 tablespoons | all-purpose flour | 16 g |
| 1 teaspoon | garlic powder | 3 g |
| 1/2 teaspoon | chili powder | 1.25 g |
| 1/2 teaspoon | crushed black pepper | 1.25 g |
| 1/2 teaspoon | salt | 3 g |
Directions
- Preheat oven to 400°F (200°C).
- Cut chicken breasts into strips, around 1 inch (2.5 cm) thick; set aside.
- Melt butter or margarine (or optionally olive oil) in large skillet over medium-low heat. Add in panko breadcrumbs and sauté, moving breadcrumbs around frequently, until golden brown. Remove from heat and pour into a bowl; set aside.
- In a medium mixing bowl add eggs, flour, garlic powder, chili powder, black pepper and salt. Whisk until combined.
- Take cut chicken pieces and coat thoroughly with egg mixture, then dredge in the panko crumbs. Place on a baking sheet lightly coated with cooking spray or covered in aluminum foil.
- Bake for 10-15 minutes, until golden brown, turning chicken over at the halfway point. Serve with dipping sauces of your choice.
Tips & Tricks
- Sautéing the panko breadcrumbs in critical to the final crunchiness and success of this recipe. Don’t skip that step.
- Cooking the chicken strips on an oven-safe baking rack, instead of directly on the pan surface can increase crunch and remove the need to flip chicken halfway through baking.
