Everyone’s two-thumbs up favorite for a family-friendly meal, chicken fingers get a major upgrade from the standard variety with just a few quick improvements from Betty Crocker. Your secret ingredient for these homemade chicken tenders is Progresso™ plain or Italian style panko crispy bread crumbs.
Ingredients
1/4 cup Gold Medal™ all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso plain or Italian style panko crispy bread crumbs
1/2 cup grated Parmesan cheese
1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages)
Favorite dipping sauce, if desired
Steps
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1 Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
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2 In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
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3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Expert Tips
- A quick dredging in the flour, then egg before the final panko-Parmesan dip guarantees that the crispy coating will stick to the chicken once they’re baked.
- Get air circulating for crunch—arrange the coated tenders on a wire cooling rack that has been sprayed with cooking spray on a rimmed baking pan. Bake in the hot oven until golden brown.
- Have fun with dips. Mix a spoonful of basil pesto in a good mayonnaise, some plain Greek yogurt with a lot of chopped fresh dill and lemon zest, ranch dressing with crumbled bacon and lots of freshly ground pepper stirred in—or just straight up barbecue sauce.
- For extra-crispy tenders, drizzle them with a couple of tablespoons of melted butter before baking.