How To Make Baked Chicken Fingers
Baked chicken fingers breaded in Panko, a Japanese-style breadcrumb, and can be served with extra honey BBQ sauce for dipping.
Combine barbecue sauce and honey in a large bowl. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise.
Add the chicken strips to the bowl and stir to coat. Cover tightly and marinate in the refrigerator for 30 minutes and up to 4 to 6 hours. The longer, the more flavorful your chicken.
Preheat oven to 400 degrees F (204 degrees C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
Combine flour, salt, pepper, and smoked paprika in a shallow dish. Beat eggs in another shallow dish.
Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour, shaking off any excess.
Then, dip in the egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess.
Add more Panko to the dish if you are running low. Place the chicken strips on the prepared baking sheet.
Spray each with nonstick spray to seal the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through for about 10 minutes more.
Serve chicken fingers with more BBQ sauce. Store any leftovers in the refrigerator for up to 2 days.
- Calories: 567.57kcal
- Fat: 12.81g
- Saturated Fat: 2.46g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.46g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 66.39g
- Fiber: 3.02g
- Sugar: 36.13g
- Protein: 46.10g
- Cholesterol: 217.17mg
- Sodium: 726.68mg
- Calcium: 91.57mg
- Potassium: 802.93mg
- Iron: 2.40mg
- Vitamin A: 64.96µg
- Vitamin C: 0.43mg
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