Parmesan Encrusted Chicken Fingers

Parmesan Encrusted Chicken Fingers

Who says chicken fingers have to be fried? You can make a healthier version by baking them in the oven and they are just as scrumptious! What’s not to like?

What You’ll Need:
2 eggs, beaten
1 cup of whole wheat bread crumbs
1/3 cup of grated Parmesan cheese
1 teaspoon of salt free seasoning mix (It’s like season salt, but it’s salt free)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of paprika
1 teaspoon of dried parsley
1/4 teaspoon of garlic powder or salt

Boneless, skinless chicken tenders (Note: You can always take a boneless skinless breast and cut it into strips if you can’t find them already pre-cut at your butcher’s counter.)

Preheat oven to 450 F.

Spray a 13 x 9 inch dish with non-stick.

Beat eggs and sit aside.

In a large bowl mix bread crumbs, Parmesan, seasoning mix, a pinch of sea salt, some freshly ground black pepper, paprika, parsley and garlic powder or salt to combine.

Dip one chicken tender into the bread crumb mixture to coat. Then dip into the beaten eggs mixture and coat both sides. Dip back into the bread crumb mixture and coat once again and place into the pre-sprayed dish. Repeat until you run out of chicken tenders. Make sure the chicken tenders aren’t touching. They can be close to one another, but give them a little room in between.

Bake for 8-15 minutes until chicken is done through and tenders are golden brown.

Notes: You could add crushed pecans, macadamia nuts or cashews to the bread crumb mixture for a different taste. You could also add in Cajun or Creole seasoning in place of the seasoning mix to spice things up. Leftovers make good sandwiches.

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