Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip Recipe

Name: Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Breast Meat, Sliced Lengthwise Into 1 1/2-inch Thick Strips; Salt And Freshly Ground Black Pepper, To Taste; 1 cup Whole Wheat Flour; 2 whole Eggs, Beaten; 2 cups Panko; 12 whole Celery Sticks, For Serving (optional); 1 cup Greek Yogurt; 3 Tablespoons Chopped Fresh Chives; 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 1 teaspoon Dried Parsley; Salt And Freshly Ground Black Pepper, To Taste

Servings: persons

1- 1/2 pound Boneless, Skinless Chicken Breast Meat, Sliced Lengthwise Into 1 1/2-inch Thick Strips
Salt And Freshly Ground Black Pepper, To Taste
1 cup Whole Wheat Flour
2 whole Eggs, Beaten
2 cups Panko
12 whole Celery Sticks, For Serving (optional)
1 cup Greek Yogurt
3 Tablespoons Chopped Fresh Chives
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Dried Parsley
Salt And Freshly Ground Black Pepper, To Taste

1
1.
2
Preheat oven to 375 degrees F. 2.
3
Season the chicken strips with salt and pepper.
4
Place the flour, egg and panko in three separate, shallow bowls.
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One at a time, dredge each piece of chicken in the flour, followed by the egg and finally the panko.
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3.
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Place coated fingers on a parchment-lined rimmed baking sheet.
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Transfer to the oven and bake for 12-15 minutes until cooked through and lightly golden brown.
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4.
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In a small bowl combine the Greek yogurt, chives, onion powder, garlic powder and parsley.
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Stir to combine.
12
Serve as a dipping sauce for the chicken fingers and celery sticks, if using.
13
Notes: When coating the chicken fingers, be sure to use the wet hand, dry hand method to prevent the coating mixture from building up on your fingers.

502

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 12 ingredients. The key ingredients include: 1- 1/2 pound Boneless, Skinless Chicken Breast Meat, Sliced Lengthwise Into 1 1/2-inch Thick Strips, Salt And Freshly Ground Black Pepper, To Taste, 1 cup Whole Wheat Flour, 2 whole Eggs, Beaten, and more.

Yes, Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip

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