Crispy Baked Chicken Fingers

I've made baked chicken fingers before and my kids always go nuts over them. But these chicken fingers were even better. They have a crispy texture because of the panko bread crumbs. Mmm... they were so good. My kids literally started cheering when I brought more to the table. I also served this with Baked Oven Fries. This was definitely a kid friendly meal but it was so good for us parents too.

Printable Recipe

Crispy Baked Chicken Fingers

2 cups panko bread crumbs

2 Tbsp canola oil

1/2 cup flour

1 tsp garlic powder

1/2 tsp salt

1/4 tsp cayenne pepper

3 large egg whites

1 Tbsp water

1 Tbsp dijon mustard

1 tsp minced fresh thyme or 1/4 tsp dried

2 lbs boneless, skinless chicken breasts, cut into 3/4-inch wide strips

cooking spray

Preheat oven to 475. In a large skillet, toss the panko bread crumbs with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer to shallow dish.

In another shallow dish, whisk together flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, dijon mustard, and thyme.

Spray a wire rack with cooking spray and play over a rimmed baking sheet. Using a few pieces of chicken at a time, dredge in flour mixture, then egg whites, then bread crumbs, shaking off excess in between each step. Lay chicken on prepared wire rack and repeat with remaining chicken.

Spray chicken lightly with cooking spray. Bake until cooked through, 10-12 minutes. Serve immediately.

Recipe source: Annie's Eats

Past recipes:
One year ago: Peanut Butter Oatmeal Sandwich Cookies
Two years ago: Hamburger Stoganoff