Tested till perfect Parmesan Chicken Fingers
Parmesan Chicken Fingers
Photography by Yvonne Duivenvoorden

Parmesan Chicken Fingers

Baking chicken fingers is not only healthier than frying but also a safer alternative to using hot oil, which may spatter. A chicken tender is the little filet that separates easily from the rest of the breast. Kids can help by coating the chicken fingers and arranging them on the baking sheet. Serve with Marinara Dipping Sauce.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: March 2012

Recipe3 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4


  • 1/2 cup 1/2cupall-purpose flour
  • 2 2eggeggs
  • 1 cup 1cuppanko bread crumbs, (Japanese bread crumbs)
  • 1/2 cup 1/2cupgrated parmesan cheese
  • 1 lb 1lbchicken tenderschicken tenders
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Pour flour into shallow dish. In bowl, beat eggs. In another shallow dish, stir panko with Parmesan.

Sprinkle chicken with salt and pepper. One at a time, dip chicken strips into flour, shaking off excess; dip into eggs. Dredge in panko mixture, pressing to adhere.

Bake on parchment paper–lined baking sheet in 425ºF (220ºC) oven until light golden and no longer pink inside, about 20 minutes.

Nutritional Information Per serving: about

cal 221 pro 32g total fat 6g sat. fat 3g
carb 8g dietary fibre 0 sugar 0 chol 124mg
sodium 369mg potassium 362mg

% RDI:

calcium 10 iron 9 vit A 4 vit C 2
folate 9
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