Best Baked Panko Chicken Fingers
Ingredients
The chicken fingers
-
2
whole
eggs
-
¼
cup
flour
-
2
tablespoons
water
-
2
cups
panko
-
¾
cup
grated parmesan
-
2
lbs.
boneless, skinless chicken thighs, cut into 1-inch strips
-
to taste
kosher salt and pepper
-
as needed
neutral oil
-
2
tablespoons
unsalted butter
The special sauce
-
⅓
cup
mayonnaise
-
1
tablespoon
Dijon mustard
-
1
tablespoon
ketchup
-
few dashes
favorite hot sauce
Instructions
- Preheat the oven to 450ºF.
- In a large bowl, whisk together the eggs, flour, and water, then season with salt and pepper.
- In another dish, combine the panko and parmesan.
- Coat the chicken strips in the egg mixture, then transfer to the panko mixture, pressing to adhere.
- Place the breaded chicken strips on a clean sheet pan.
- Coat a rimmed baking sheet with neutral oil and add the butter, then heat in the oven until the butter foams.
- Remove the pan from the oven and lay the chicken strips on it.
- Bake for 10 minutes, then flip the chicken and bake for another 10 minutes until golden and cooked through.
- For the special sauce, mix mayonnaise, mustard, ketchup, and hot sauce in a small bowl.
- Serve the chicken fingers with the special sauce.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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