Panko Crusted Chicken Fingers

to Prep & to Cook

Yields 24 (6 servings × 4)

Move over McDonald's, these crispy low fat chicken tenders with sweet chili sauce beat you every-time.


0.25 cup Sweet Chili Sauce

2 eggs

1/2 cup flour

1/2 teaspoon freshly ground black pepper

1/2 tsp. cayenne

1/2 tsp. kosher salt

1 1/2 cups panko breadcrumbs

1 1/2 lbs boneless skinless chicken tenders


Preheat oven to 375o. Prepare a baking sheet by covering it with foil and lightly spraying with cooking oil.

In a small bowl or shallow dish, season the flour with cayenne, salt and black pepper. Beat the eggs in another shallow dish. In a third shallow dish add the panko bread crumbs.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time. Serve with sweet chili sauce for dipping.

Recipe by Sue