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Panko Cheddar Chicken Fingers
These panko cheddar chicken fingers are baked to a crispy, crunchy exterior while staying moist on the inside.
Prep Time
2
hours
hrs
Cook Time
14
minutes
mins
Total Time
2
hours
hrs
14
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
cheddar chicken fingers
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
pound
chicken tenders or breasts cut into "finger" size
1/2
cup
buttermilk
1/2
cup
panko breadcrumbs
1/4
cup
regular breadcrumbs
3
tablespoons
whole wheat flour
1/2
teaspoon
smoked paprika
1/4
teaspoon
ground mustard
1/4
teaspoon
garlic powder
1/8
teaspoon
cayenne pepper
1/2
teaspoon
salt
1/4
teaspoon
pepper
1
tablespoon
parsley
3/4
cup
white cheddar
finely grated
Instructions
Place chicken in a shallow dish and cover with buttermilk. Let soak for at least 2 hours, or overnight.
Preheat oven to 425 degrees. Place a wire rack on a baking sheet.
Combine breadcrumbs, flour, spices and parsley in a shallow dish/bowl.
Fold in cheese.
Dredge each piece of chicken in the breadcrumb mixture and line on rack.
Spray with olive oil or cooking spray and bake for about 7 minutes on one side.
Flip carefully, spray again and bake for 5 more minutes.
Turn oven to Hi-broil and broil for remaining 2 minutes until crispy and golden brown.
Serve warm and with favorite dipping sauce.
Notes
If you don't have buttermilk, you can make your own with regular milk and lemon juice. Use about 1/2 tablespoon of lemon juice for 1/2 cup milk.
Nutrition
Serving:
1
SERVING
|
Calories:
311
kcal
|
Carbohydrates:
16
g
|
Protein:
33
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
97
mg
|
Sodium:
698
mg
|
Potassium:
541
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
530
IU
|
Vitamin C:
3
mg
|
Calcium:
221
mg
|
Iron:
1
mg