Homemade Chicken Fingers
A recipe so easy your five-year-old can make them. (Really.)
Below is our kid-friendly version for panko chicken tenders. For more advanced palates, season the meat with both salt and pepper and add ¼ teaspoon cayenne to the panko mixture.
Click here to watch Levon make them.
INGREDIENTS
1 package of chicken breast tenders (about 1 pound)
½ cup flour
2 eggs, beaten
1 cup panko
2 tablespoons grated parmesan
2 teaspoons salt
INSTRUCTIONS
Preheat oven to 400°F.
Place wire rack on top of baking sheet and brush or spray with olive oil to prevent sticking.
Season chicken with salt.
Stir together panko and parmesan cheese in a shallow bowl.
Coat chicken tenders in flour, dip in egg batter, and roll in panko mixture, pressing chicken into the crumbs.
Bake tenders for 30 minutes or until browned and cooked through, flipping once.
Our kid-friendly version for panko chicken tenders. For more advanced palates, season the meat with both salt and pepper and add ¼ teaspoon cayenne to the panko mixture.
- 1 package of chicken breast tenders about 1 pound
- ½ cup flour
- 2 eggs beaten
- 1 cup panko
- 2 tablespoons grated parmesan
- 2 teaspoons salt
-
Preheat oven to 400°F.
-
Place wire rack on top of baking sheet and brush or spray with olive oil to prevent sticking.
-
Season chicken with salt.
-
Stir together panko and parmesan cheese in a shallow bowl.
-
Coat chicken tenders in flour, dip in egg batter, and roll in panko mixture, pressing chicken into the crumbs.
-
Bake tenders for 30 minutes or until browned and cooked through, flipping once.
