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A Simple Supper: Baked Chicken Fingers

Here’s a meal that gives a nice, healthy twist on kid favorites. You can substitute whole wheat macaroni noodles, too.

Menu: Baked Chicken Fingers, Super Creamy Stovetop Macaroni & Cheese, Butter Baby Carrots


Recipe: Baked Chicken Fingers


Whether dipped in ketchup, mustard or ranch dressing, these chicken fingers are a tasty kid-friendly staple.


Serves 4


Prep time: 20 minutes


Cook time: 22-25 minutes


1 cup panko breadcrumbs


Photo: Laura Flowers


2 Tablespoons grated Parmesan cheese


1 teaspoon onion powder


1/2 teaspoon garlic powder


1 teaspoon salt


Freshly cracked pepper, to taste


8 chicken tenders


2 Tablespoons mayonnaise


Line a cookie sheet with parchment paper and preheat the oven to 375°F.


In a large skillet, brown the breadcrumbs over medium-high heat until most of them are deep golden brown. Move to a medium sized bowl to cool.


Add Parmesan cheese, onion powder, garlic powder, salt and freshly cracked pepper to the breadcrumbs.


Toss to combine.


Wash chicken tenders in cool water and pat dry.


Slice in half length wise and lightly brush with mayonnaise.


Coat with bread crumb mixture and place 1 inch apart on cookie sheet. Bake for 22-25 minutes, or until chicken is cooked through.



Written and photographed by Laura Flowers

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