Baked Chicken Fingers
Baked Buttermilk and Panko Chicken Fingers
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

These chicken fingers are juicy and tender on the inside and crunchy on the outside. They're also easy and quick to make! This is a great option if you're looking to fry less.

Course: Main, Main Course
Cuisine: American, Canadian, North American
Servings: 18 large fingers
Author: Nelson Cardoso
Ingredients
  • 6 skinless boneless chicken breasts or roughly 2.5 to 3 lbs (1.1 to 1.4 kg)
  • 3/4 cups all purpose flour
  • 1 1/2 cups buttermilk
  • 1 large egg beaten
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 1/2 tsp paprika
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp dried basil
  • 2 tsp garlic powder
  • 4 cups panko breadcrumbs Japanese style breadcrumbs
  • 2 tbsp dried parsley
  • Wedges of lime to drizzle over the chicken fingers at the table
Instructions
  1. Preheat the oven to 400 ºF and line 2 large baking sheet with parchment paper.

  2. In a medium to large bowl, add the flour, buttermilk, egg, salt, pepper, paprika, chili powder, basil and garlic powder, and whisk until well combined.
  3. In another medium bowl, add the panko and dried parsley, and mix well.
  4. Cut each chicken breast into about three long pieces depending on the size of the chicken breast. These should be about the size of large store bought chicken fingers.
  5. Place all the cut pieces of chicken in the bowl with the spice batter and coat well.
  6. In a medium bowl, place about 1/4 of the panko and parsley mixture and coat the battered chicken, one piece at-a-time.
  7. Placing the breaded pieces on the baking sheets.
  8. Repeat the previous 2 steps until all the pieces are coated and on the baking sheet.
  9. Place the baking sheets on the 2nd and 4th shelves of the oven and bake for 30 to 35 minutes (or until the internal temperature is 165° Fahrenheit (75° Celsius). Note: rotate the baking sheets about half way through the baking time to ensure you get even colouring an all the chicken pieces.
  10. Serve hot with lime wedges and your favourite sides... enjoy!

Recipe Notes