Oven Fried Chicken Tenders with Panko

make your own chicken fingers with panko

Oven Fried Chicken Tenders with Panko

These light and airy chicken fingers provide a crunchy texture that isn't fried and pairs perfectly with spicy mustard and sweet BBQ sauce for dipping.

Course Main Course

Cuisine American

Keyword healthy chicken fingers, panko chicken fingers, skinny chicken tenders

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 302kcal

Author Liz DellaCroce

Ingredients

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

US Measurements - Convert to Metric

Instructions

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.

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