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Before diving into the cooking process, it’s essential to understand the key ingredients that contribute to the success of this recipe. The quality and selection of these components play a significant role in achieving that perfect crunch and flavor.

Crispy Panko Chicken Fingers

Discover the ultimate crunchy panko chicken fingers recipe that transforms a family favorite into a healthier option! With a crispy panko coating and tender chicken, these baked delights are perfect for any occasion—whether as a quick weeknight dinner or a fun snack. Easy to prepare, simply follow our step-by-step guide to achieve the perfect crunch. Pair with your favorite dipping sauces for a tasty twist that everyone will love! Enjoy a delicious meal that's both satisfying and nutritious!
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Ingredients
  

1 pound chicken tenderloins

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 cups panko breadcrumbs

1 tablespoon dried parsley (optional)

Cooking spray or olive oil for baking

Dipping sauce of choice (honey mustard, ranch, or barbecue sauce)

Instructions
 

Prep the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.

    Set Up Dredging Station: In three separate shallow bowls, prepare your dredging station:

      - In the first bowl, place the flour and season it with salt and pepper.

        - In the second bowl, whisk together the eggs and Dijon mustard until smooth.

          - In the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, and dried parsley.

            Coat the Chicken: Take a chicken tenderloin and first coat it in the flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, roll it in the panko breadcrumb mixture, pressing gently to adhere the crumbs. Repeat this process for all the chicken tenderloins.

              Arrange on Baking Sheet: Place the coated chicken fingers on the prepared baking sheet, ensuring they are spaced apart for even cooking. Lightly spray the tops with cooking spray or drizzle a little olive oil over them to enhance crispiness.

                Bake: Bake in the preheated oven for 20-25 minutes, flipping the chicken fingers halfway through until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).

                  Serve: Remove from the oven and allow them to rest for a few minutes. Serve the crispy panko chicken fingers with your favorite dipping sauce.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings