Baked Chicken Fingers with Panko and Dijon

Light and airy panko gives lean chicken breasts a crunchy texture that pairs perfectly with spicy mustard and sweet BBQ sauce for dipping

Panko Crusted Chicken Fingers - The Lemon Bowl

When my husband and I lived in Boston, we loved getting together with friends and family for dinner at Not Your Average Joe’s, a local restaurant chain. Baked Chicken Fingers with Panko and Dijon is my healthy version of their famous Mustard Crusted Chicken.

Pan-fried, crispy, juicy perfection in all of its mustard glory- I can’t even begin to estimate the calorie count. Fortunately, we were fat, happy and in love so it didn’t matter.

Lighty, fluffy and airy – panko is my go-to ingredient whenever I need a crispy, crunchy crust without gallons of oil.  Dijon mustard adds flavor, spice and tang with minimal added calories. Bake at a high temperature on an elevated cooling rack and you are well on your way to a skinny-jean friendly chicken fingers dinner.

Your family is waiting.

4.9 from 7 reviews
Baked Chicken Fingers with Panko and Dijon
 
Prep time
Cook time
Total time
 
Light and airy panko gives lean chicken breasts a crunchy texture that pairs perfectly with spicy mustard and sweet BBQ sauce for dipping.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds chicken breast - boneless, skinless cut in strips
  • ¼ cup dijon mustard
  • 2 cloves garlic - grated
  • 2 cups panko bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
Instructions
  1. Pre-heat oven to 475 and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick spray and set aside.
  2. In a small bowl, combine mustard and garlic. Using a small brush, gently "paint" the chicken strips with the garlic mustard.
  3. In a shallow bowl, use fork to combine panko, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides. Place panko covered chicken strips on metal rack lined baking sheet.
  4. Bake for 12-15 minutes or until browned, turning once halfway through.
  5. Serve with BBQ or dipping sauce of choice.
Notes
Look for panko next to the traditional bread crumbs are your local grocery store. By baking the chicken on the cooling rack, hot air is able to circulate around the chicken helping to create a nice, crunchy crust.
Nutrition Information
Serving size: 4 oz Calories: 302 Fat: 6.4 g Saturated fat: .5 g Unsaturated fat: 5.9 g Trans fat: 0 Carbohydrates: 25.5 g Sugar: 2.2 g Sodium: 1087 mg Fiber: 1.1 g Protein: 37.8 g Cholesterol: 90 mg

 

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Comments

    • says

      haha I could eat anything covered in panko too!!! I’m going to sprinkle them on baked mushrooms tonight. So good! Happy New Year friend – I’m so glad we got the chance to meet as well!! xoxo

  1. says

    Chicken fingers are my favorite food ever! Sometimes I’m naughty and fry them and then eat about a dozen. Just because, you know… fried food is just bad reheated. ;)

    So I’m happy that baked chicken fingers exist! These look especially nice. :)

  2. Michele says

    Made this for dinner tonight. It was quick, easy and delish! My son said I hit it out of the park with this one! Thanks.

  3. Amanda says

    Thank you so much for this delicious recipe! I never cooked chicken at such high heat before and I have to say it kept it very moist! Instead of paprika I used Pecorino Romano and it was delish! Will try the paprika some time, too. :) I also have never combined oil into the bread crumb mixture. It was a little difficult to mix, but I stuck with it.

    Thanks again!

  4. Heidi says

    I made this dish for my son and myself last week and it was delicious! Best oven baked chicken strip recipe I have tried and there have been many. I never would have thought of adding the olive oil to the panko. It really helped crisp them up. Thank you!

  5. Amy says

    These sound perfect! I’m making them tonight and adding some parmesan cheese to the panko crumbs! Serving them with a cucumber/pepper salad to be extra healthy!=)

  6. Cami says

    Made these for dinner and we all loved them!!! My husband went back for more and ate some cold out of the fridge and said he wouldn’t mind just keeping them in there for snacks! My three year old had fun helping me do the breading as well. All around fun and yummy:) Thanks Liz, can’t wait to try some more of your recipes!

  7. Celia says

    These are the best, better than any frozen and just as easy to make! I didn’t have fresh garlic so I just added some powdered garlic to the panko mix. I also just threw the chicken pieces in a bowl with the mustard and mixed well – it worked very well! My husband couldn’t stop eating them and can’t wait to share with my daughter.

    • Liz DellaCroce says

      Oh I’m so glad to hear!!!! We haven’t made these in awhile but your comment is a good reminder to add them to the menu soon! So glad you enjoyed them.

  8. Kathy says

    Yum yum! These are in my oven as I am typing this. So easy to make and smell delicious. Never thought of putting garlic with the mustard, yum. Timer just went off. Yeh. Thanks again for this recipe.

      • Kathy says

        These were awesome. Everyone loved them flavorful and delicious. I forgot to flip half way through cooking so not as crispy on back as on top. Awesome recipe. Thank you for a flavorful and delicious and quick dinner last night

  9. Brittany says

    I have made these 2 weeks in a row! My son is such a picky eater and these are so easy and delicious. I am so happy I found your website.

  10. krisy says

    Made these chicken tenders tonight. Followed the recipe and turned out perfect. I will definitely be making these again.

  11. Debbie says

    I just had these tonight and they were delicious! I know my grandkids will love them. Can’t wait to share them. Thanks for the recipe. This is definitely a keeper!

  12. Betty Twiss says

    These were the most delicious chicken tenders ever, crunchy on the outside and moist on the inside. Usually I overcook chicken, but these were perfect. I’ll bet you can use the same method for fish.

Trackbacks

  1. […] Panko Crusted Chicken Fingers with Sweet Potato Fries – I love chicken fingers but hate the fact that my butt gets bigger with every bite I take…or at least it feels that way. Mixing a little olive oil into the panko breadcrumbs really crisps these chicken fingers up and makes them feel indulgent while keeping the calorie count low.  Toss some sliced sweet potatoes with a little olive oil and “Smack Yo Mama” seasoning (try it, you’ll love it) and bake at 450 degrees for about 25 minutes (toss occasionally) and you’ve got yourself a “fast food dinner” that’s delicious and homemade. […]

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