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 an all time favorite regardless of your age, chicken fingers. The recipe is so simple and start to finish was less than 10 minutes. I forgot how delicious these could be. They were light, crispy and tender.
To make these 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. Natalie was the chef this week once again. She patted the chicken dry, dipped it in flour, then egg wash and then a mixture of panko crumbs and finely grated parmesan cheese. If the parmesan is not finely grated, it won’t stick to the chicken as easily. We heated a little butter and olive oil in a large skillet and let them cook for about two minutes until they were perfectly crunchy and tender.
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.
I think you’ll agree that these are so simple and better than you will find at any fast food or take out.
PrintParmesan Crusted Chicken Fingers
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Category: Entree
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 talbespoons 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.
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