Panko Cheddar Chicken Fingers
These panko cheddar chicken fingers are baked to a crispy, crunchy exterior while staying moist on the inside.
Servings: 4 servings
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: 1SERVING | Calories: 311kcal | Carbohydrates: 16g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 698mg | Potassium: 541mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 1mg