Baked Panko Chicken Fingers Recipe

Name: Baked Panko Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups panko breadcrumbs; 2 tablespoons canola oil; 1/2 cup all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper (optional); 3 large egg whites; 1 tablespoon water; 1 tablespoon Dijon mustard or 1 tablespoon whole grain mustard; 1/4 teaspoon dried thyme; 1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch wide strips

Servings: persons

2 cups panko breadcrumbs
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
3 large egg whites
1 tablespoon water
1 tablespoon Dijon mustard or 1 tablespoon whole grain mustard
1/4 teaspoon dried thyme
1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch wide strips

1
Preheat the oven to 475? F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
2
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
3
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
4
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups panko breadcrumbs, 2 tablespoons canola oil, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, and more.

Yes, Baked Panko Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Panko Chicken Fingers

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