Crispy Baked Chicken Fingers

Crispy Baked Chicken Fingers

Ready in Skill Level 2


​These chicken fingers come out so tasty and crispy, it’s hard to believe they are not fried.


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


  1. ​Preheat oven to 400°F (200°C).
  2. Cut chicken breasts into strips, around 1 inch (2.5 cm) thick; set aside.
  3. 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.
  4. In a medium mixing bowl add eggs, flour, garlic powder, chili powder, black pepper and salt. Whisk until combined.
  5. 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.
  6. Bake for 10-15 minutes, until golden brown, turning chicken over at the halfway point. Serve with dipping sauces of your choice.

Tips & Tricks

  1. Sautéing the panko breadcrumbs in critical to the final crunchiness and success of this recipe. Don’t skip that step.
  2. 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.

Newsletter Signup

Signup to receive new recipes, meal ideas and menus to your inbox.