Crunchy Panko Chicken Fingers

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I was hoping to create a recipe for chicken fingers that my daughter (2) and I would both enjoy—you know, not ones from McDonald’s. These turned out juicy and well-flavored, but I confess that Libbie wouldn’t eat one. Knowing her, she might tomorrow, though. She’s a toddler, what can I say?

Crunchy Panko Chicken Fingers


  • 1 lb. chicken tenders
  • 1 egg, beaten
  • 1/2 c. milk
  • 3/4 c. flour
  • 1 c. panko bread crumbs
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • salt and pepper


Set up bowls, pie plates, or fancy-smancy Pampered Chef coating trays that I kind of wish I had. In the first, place flour. In the second, milk egg and milk. In the third, combine panko, paprika, and cumin.

Season tenders with salt and pepper. Dip in flour, then egg wash, then coat well with panko. Place on greased cookie sheet.

Bake at 375 15-20 minutes or until chicken is cooked through and coating is slightly brown.

Added to:
Mouthwatering Monday
Tasty Tuesday


3 thoughts on “Crunchy Panko Chicken Fingers

  1. Yum!! I make a chicken tender that mixes panko and toasted coconut… the kids & I love them, but my hubby was not so impressed. 😉

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