Panko Crusted Chicken Fingers
By Sue Serves 6
Move over McDonald's, these crispy low fat chicken tenders with sweet chili sauce beat you every-time.
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- 1 ½ lbs boneless skinless chicken tenders
- 1 ½ cups panko breadcrumbs
- ½ tsp. cayenne
- ½ tsp. kosher salt
- ½ teaspoon freshly ground black pepper
- 2 eggs
- ½ cup flour
- ¼ cup Sweet Chili Sauce
You may also need:
Aluminum Foil, Bowl, Oven, Spoon, Whisk
Preheat oven to 375o. Prepare a baking sheet by covering it with foil and lightly spraying with cooking oil.
In a small bowl or shallow dish, season the flour with cayenne, salt and black pepper. Beat the eggs in another shallow dish. In a third shallow dish add the panko bread crumbs.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.
Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time. Serve with sweet chili sauce for dipping.
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