Crispy Panko Chicken Fingers

Chicken fingers are a timeless classic that resonates with food lovers of all ages. Whether enjoyed as a quick weeknight dinner, a fun finger food at parties, or a comforting meal for picky eaters, these golden-brown delights have become a staple in households around the globe. Their crispy exterior and tender, juicy interior create a satisfying contrast that makes them universally appealing. However, while traditional chicken fingers often use standard breadcrumbs, this recipe takes a delicious twist by incorporating panko breadcrumbs. Known for their light and airy texture, panko breadcrumbs provide an extraordinary crunch that elevates the humble chicken finger to new heights.

Satisfy your cravings with this Crunchy Delight Panko Chicken Fingers recipe that's perfect for the whole family! Enjoy the irresistible combination of crispy panko coating and juicy chicken breast, making it a great option for busy weeknights or fun gatherings. With easy-to-follow steps, this homemade treat is healthier than store-bought versions, offering a guilt-free indulgence. Explore flavor variations and serving suggestions to make your meal truly special. Cooking together can create lasting memories—so grab your loved ones and dive into this delicious culinary adventure!

Print Recipe Pin Recipe

Ingredients

1 lb chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried herb mix (such as Italian seasoning)

½ cup grated Parmesan cheese (optional, for added flavor and richness)

Vegetable oil (for frying)

Instructions

Prepare the Dredging Stations:

Set up three shallow dishes in a line. In the first dish, place the all-purpose flour. In the second dish, beat the two eggs. In the third dish, combine the panko breadcrumbs with garlic powder, onion powder, paprika, salt, black pepper, dried herbs, and Parmesan cheese (if using) to create a flavorful coating mixture.

Coat the Chicken:

Take each chicken strip and gently coat it in the flour, ensuring to shake off any excess flour to prevent clumping. Next, dip the floured chicken into the beaten eggs, letting any extra egg wash drip back into the bowl. Lastly, roll the chicken in the panko mixture, pressing lightly to adhere the coating thoroughly for an even and crispy finish.

Heat the Oil:

In a large, deep skillet, pour in enough vegetable oil to create about a ½-inch layer. Heat the oil over medium-high heat until it reaches a shimmering state, ideally around 350°F (175°C).

Fry the Chicken Strips:

Carefully add the coated chicken fingers to the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for approximately 3-4 minutes on each side, or until they turn a beautiful golden brown and achieve a crunchy texture. Use tongs to gently flip them halfway through cooking for even frying.

Drain and Cool:

Once the chicken fingers are cooked to a perfect crispness, transfer them to a plate lined with paper towels to absorb any excess oil, keeping them nice and light.

Serve:

Serve the hot and crunchy chicken fingers immediately, paired with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing for an irresistible flavor boost.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings