These light and airy chicken strips provide a crunchy texture that isn’t fried and pairs perfectly with spicy mustard and sweet BBQ sauce for dipping.
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.
Frequently asked questions:
Where can I find panko crumbs?
Look for panko next to the traditional bread crumbs are your local grocery store. Unlike breadcrumbs that are typically in a cylinder looking container, panko crumbs are usually in a box.
Do chicken fingers freeze well?
Yes. They do.
Can I use breadcrumbs instead of panko?
Panko is much less soggy than a traditional breadcrumb. You’ll prefer panko!!
Your family is waiting.
Oven Fried Chicken Tenders with Panko
- 1 ½ 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 extra virgin olive oil
- 1 tablespoon paprika
- 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.
- In a small bowl, combine mustard and garlic. Using a small brush, gently "paint" the chicken strips with the garlic mustard.
- 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.
- Bake for 12-15 minutes or until browned, turning once halfway through.
- Serve with BBQ or dipping sauce of choice.
So good! I was a little nervous when the recipe said to add the olive oil to the Panko. However, this turned out great I will make again. I personally ended up with a lot of leftover panko mixture ( I had 8 chicken tenders) so will start with less next time! Thanks for a great recipe!
These are my son’s favorite. I found your recipe years ago. He’s 17 now and is always happy to see these on our dinner menu! Thanks for sharing!
Oh my goodness that makes me so happy Michele!
Oh hi. Just stumbled upon your site as a homesick Bostonian on the west coast! My dude used to work at Joe’s and I just so happen to have all of these ingredients on hand. Thanks for the hit of nostalgia. Also, gorgeous blog!
No way!! Small world!! Glad you found me!
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.
Oh I’m so glad you enjoyed them Betty!! Thanks for letting me know!
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!
Oh I’m so glad to hear it!
Made these chicken tenders tonight. Followed the recipe and turned out perfect. I will definitely be making these again.
I’m so glad to hear it!!! Let me know if you try any other recipes on my website!