Easy Chicken Fingers
Easy Chicken Fingers
Author: The Blue Jean Chef, Meredith Laurence
Serves: 4
Ingredients
- ½ cup flour
- ½ teaspoon salt, plus more to season the sauce
- freshly ground black pepper
- 2 eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 skinless boneless chicken breasts
Instructions
- Pre-heat the oven to 375˚ F.
- Cut the chicken breasts into long “fingers” (or nugget-sized pieces if preferred).
- Place the flour, salt and pepper in one shallow dish. Place the eggs in a second shallow dish. Combine the breadcrumbs and Parmesan cheese in a third and final shallow dish. Lightly dredge each chicken breast in the flour, then dip into the egg mixture, and then coat the chicken breasts with the breadcrumb mixture. Place the coated chicken breasts on a rack on top of a cookie sheet pan, or a fat-away mat on top of a baking board.
- Transfer the chicken fingers to the oven and bake for 30 minutes, flipping once half way through baking.
