Shelly's Recipe

Baked Chicken Fingers

Category: Chicken

Cooking spray
2 cups panko (I used whole wheat)
2 Tbsp. canola oil
1/2 cup all purpose flour
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1-2 large eggs
1 Tbsp. water
1 Tbsp. Dijon mustard
1 tsp. freshly minced thyme or 1/4 tsp. dried
1 1/2 lbs. boneless, skinless chicken breasts, sliced diagonally into 3/4″-wide strips

Preheat oven to 475. Place a wire rack (a cooling rack usually works) inside a rimmed baking sheet; spray the rack with cooking spray. You may need two racks/sheets, depending on the size you have.

Combine the panko and canola oil in a large skillet over medium heat. Cook, stirring almost constantly, until golden brown.

Transfer the panko to a wide, shallow dish, sprinkle with a little salt and pepper, and set aside to cool. Mix the flour, garlic powder, and cayenne pepper together in a second wide and shallow dish. Place the egg(s), water, Dijon mustard and thyme in a third dish and whisk together.

Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture (shaking to remove excess) and then dip in the egg, coating both sides completely. Finally, place in the toasted breadcrumbs, coating completely. Transfer the chicken strip to the wire rack and repeat with all chicken.

Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until the chicken is cooked through.