Crispy Baked Chicken Fingers for the Lunchbox
Lately I've been trying to get a little more creative with my kids' school lunches and try to get out of the turkey sandwich rut. One of the things I've packed recently are these delicious baked chicken fingers. A healthier variation on the deep-fried kids' menu staple, these strips of chicken breast are coated with breadcrumbs mixed with parmesan cheese and dried herbs. They're tasty either hot or cold, and so they're perfect for the lunchbox.
I like to use the Japanese-style panko breadcrumbs because they're really light and crispy; you can find them at Trader Joe's or in the Asian foods aisle of the grocery store. Ordinary breadcrumbs will work just fine, though, and homemade ones would of course be outstanding.
The kids love to help make these—just make sure everyone washes their hands after handling raw chicken.
Ingredients
- I pound chicken tenders
- 1 cup flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup milk
- 2 tablespoons grated parmesan cheese
- 1 teaspoon dried oregano or basil
- Salt and freshly ground black pepper
- Non-stick cooking spray (optional)
Directions
Preheat your oven to 375ºF. Put flour, eggs, and breadcrumbs in separate bowls. Beat eggs with milk until smooth. Season flour with salt and pepper, and mix cheese, herbs, and pepper into the breadcrumbs. Line a baking sheet with aluminum foil and coat with cooking spray if desired.
Take a chicken tender and dredge it in flour, shaking off the excess, then dip in the egg, and finally coat thoroughly with the breadcrumb mixture. Place on the baking sheet and repeat until all chicken has been breaded.
Put baking sheet in the oven and bake for 25 to 30 minutes or until chicken fingers are golden brown. My kids like to eat these with dipping sauces like ranch ranch dressing or BBQ sauce.
