Parmesan-Crusted Chicken Fingers

"These Parmesan-crusted chicken fingers have all the flavour and appeal of the greasy fast-food classic but are baked using an "oven frying" technique that used hardly any oil. Adding Parmesan cheese and tangy Dijon mustard to crunchy Japanese-style breadcrumbs (panko) gives these easy-to-prepare chicken fingers a sophisticated coating the whole family will enjoy. Look for panko breadcrumbs in the Asian section of your market. For even more kid appeal, serve the chicken fingers with a homemade honey mustard sauce, or a sweet-and-sour sauce made from apricot jam, cider vinegar, salt and pepper and a drop of hot sauce."
photo by teresas photo by teresas
photo by teresas
Ready In:




  • Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
  • In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
  • Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

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  1. mickeydownunder
    Bloody beautiful mate! Made for the Australia Day Celebrations & Menu Competition
  2. teresas
    Wonderful recipe. The chicken was tender on the inside and had a nice crunch on the outside. Love the panko and the fact that this has less fat. Served recipe #333071 for my dipping sauce. Thanks for posting. :)
  3. Kimberly MacLaren
    This is better than my recipe ! I made this for a family gathering where my chicken fingers are always requested and it got RAVE reviews , I must say the Panko was the difference ! Than you very much for posting this , it's amazing !!


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