Parmesan Crusted Chicken Fingers are crispy on the outside but tender on the inside. In just 10 minutes you can make the best chicken fingers you can find. No more fast food on those busy weeknights.
Sometimes we forget that making simple food at home is so much better than fast food and it really takes almost no more time. You just have to do a little planning to have the ingredients on hand. So for our Ten-Minute Tuesday dish this week, we made parmesan crusted chicken fingers, an all time favorite regardless of your age. The recipe is so simple and start to finish was less than 10 minutes. I had forgotten how delicious these are. They are light, crispy and tender.
What do you need to make these quick and easy chicken fingers
You just need a few simple ingredients for this recipe.
- Chicken tenders, or you can use chicken breasts and cut them into strips.
- Panko bread crumbs, these are just miraculous when you want want a crispy coating.
- Parmesan cheese
- Butter, flour, milk, eggs and olive oil
How do you make parmesan crusted chicken fingers
Natalie was the chef this week, and as she will tell you, she is not very comfortable in the kitchen.
Step 1: We used chicken pieces but you can use chicken breasts cut into smaller strips. Try to have your strips all the same thickness so that they cook evenly. Pat the chicken dry, dip it in flour, then egg wash and then a mixture of panko crumbs combined with finely grated parmesan cheese. If the parmesan is not finely grated, it won’t stick to the chicken as easily.
Step 2: Heat a little butter and olive oil in a large skillet and let them cook for about two minutes per side until they are perfectly crunchy and tender. If you aren’t sure if they are cooked through use a meat thermometer which should be 165º. You can take it out before it reaches 165º as it will continue to cook once removed from the pan.
If you are making more than what you can fit in one skillet, wipe out the skillet between batches and start with fresh butter and oil. If you don’t, the second batch can taste a little burned.
These are so tasty, that you don’t even need dipping sauce. If you’re a sauce family, then you could try the special sauce I use for burgers which is mayonnaise based, or this honey BBQ sauce from Cookies and Cups sounds yummy.
I think you’ll agree that these are so simple and better than you’ll find at any fast food or take out and you can eat in the comfort of your own home.
More QUICK and EASY dinner recipes
- Queso Chicken is one of our favorite dinners and you just dump everything in a baking dish and bake.
- Use just one pot and make Taco Spaghetti
- If you’re in the mood for pasta Lemon Penne with Chicken is delish
- Chicken Enchiladas can be put together in no time
If you make Parmesan Crusted Chicken Tenders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Parmesan Crusted Chicken Tenders
Ingredients
- 1 lb chicken tenders
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup finely grated parmesan cheese
- salt and pepper
- 2-3 tablespoons butter
- 1-2 tablespoons olive oil
Instructions
- Pat chicken dry and salt and pepper both sides. If you are using chicken breasts, pound them to make them thin and the same thickness.
- Set out 3 cake pans or something equivalent. In the first one place flour and salt and pepper. In the second one place 2 eggs whisked together. In the third, place panko and parmesan mixed together.
- Bring a large skillet to medium high heat, then add butter and oil and heat until butter melts. Dip chicken first in flour, then egg, then panko mixture and place in skillet. Cook until golden brown and turn. It will take between 2-3 minutes per side depending on the thickness of the chicken.
- Test the chicken to make sure it is no longer pink and remove to a wire rack.
- If you are making more chicken than will fit in the pan, wipe out pan between batches and start with fresh butter and oil. Keep warm on a rack placed on a baking sheet in the oven on low heat.
Nutrition
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