These easy-to-make chicken fingers are much better than the store-bought ones, and likely healthier too. Serve them chopped up in a caesar or on their own for a quick easy dinner.  Left overs can be eaten at room temperature or briefly re-heated. Might be pretty good with my cilantro-cashew dressing or a chipotle ranch dip.

Chicken Fingers

  • Servings: 3-4
  • Difficulty: easy
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  • 2 chicken breasts, cut into strips
  • 2 eggs, scrambled in a bowl
  • 3/4 C. panko bread crumbs
  • 1/2 C. grated parmesan cheese
  • Salt and pepper.


  1. Preheat over to 450ºF
  2. Season the chicken generously with  salt and pepper, and set aside
  3. Mix breadcrumbs and parmesan in flat bowl
  4. Dip the chicken strips in the eggs, then roll in the breadcrumb mix, then place on greased baking pan.  Repeat until all chicken is coated.
  5. Bake chicken for about 7 minutes on one side, then flip and continue cooking for 3-5 minutes (longer if you did thick strips).

Lessons Learned/Advice:

  • For parmesan cheese, I’ve always used the pre-grated (or grate your own)
  • I’ve always used panko breadcrumbs  as they seem to add a little crunch
  • You can also use egg whites instead of whole eggs…it just depends on what you have on hand.


This original inspiration for this came from “Cook This, Not That” by David Zinczenco and the original recipe with a chipotle honey sauce is shared here.