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Parmesan Panko Chicken Fingers

An absolute crowd-pleaser that completely eliminates the mess of deep-frying. Raw chicken fillets are bathed in warm melted butter and rolled in a highly seasoned parmesan-panko crust before being baked to a perfect, crispy golden brown.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American South
Ingredients Equipment Method

Ingredients
  

The Breading Station
  • 1 ½ lbs raw chicken fillets tenders
  • 1 cup butter melted
  • ½ cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 cup seasoned breadcrumbs
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Flat baking sheet
  • 2 mixing bowls

Method
 

The Architecture
  1. Preheat the oven to 425°.
  2. Prepare your breading station by setting out two mixing bowls. In the first bowl, combine the melted butter with the grated Parmesan cheese.
  3. In the second bowl, thoroughly mix the panko breadcrumbs with the seasoned breadcrumbs.
The Dredge
  1. Season the raw chicken fillets evenly on both sides with salt and freshly ground black pepper.
  2. Dip each chicken fillet generously into the warm melted butter mixture, ensuring it is fully coated.
  3. Immediately transfer the buttered fillet into the breadcrumb mixture, pressing down gently so the golden panko crust adheres tightly to the chicken.
The Golden Bake
  1. Place each coated chicken finger onto a flat baking sheet that has been lightly sprayed with vegetable oil spray.
  2. Bake in the preheated oven until the crust is deeply golden and crackling, and the chicken is fully cooked through, which will take about 20 minutes. Serve hot!