Ingredients
- 60 g all-purpose flour (1/2 cup)
- 2 large eggs
- 70 g panko breadcrumbs (Japanese breadcrumbs, 1 1/2 cups)
- 50 g freshly grated Parmesan cheese (1/2 cup)
- 700 g chicken breast fillet (preferably organic), cut into even-sized strips
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Heat to 425°F / 220°C (200°C fan-assisted) and line a baking tray with parchment paper.
- Set up your breading station: Place flour in one shallow dish. Beat the eggs in a second bowl. In a third dish, mix together the panko and Parmesan. See the tip below for extra-crispy chicken fingers.
- Season the chicken: Sprinkle the strips with salt and a good grind of pepper.
- Bread the chicken: Working one strip at a time, coat the chicken in flour (shaking off excess), dip into beaten eggs, then press firmly into the panko-Parmesan mixture so it sticks well.
- Bake until golden: Arrange breaded strips on a parchment-lined baking tray. Bake in a preheated oven until golden and cooked through, about 18–20 minutes. Enjoy!
Nutrition
Video
Notes
Extra-crispy tip
- For the crispiest Parmesan Chicken Fingers, toast the panko in a dry frying pan over medium heat until lightly golden, let it cool, then mix with the Parmesan.
- Alternatively, simply lightly spray the breaded chicken with oil before baking.
- Both methods boost colour and crunch without deep-frying.
- Every chicken breast has a little tenderloin tucked underneath; that’s the natural strip of meat sometimes sold separately as chicken tenders. When making chicken goujons, you can use that piece as is. For the rest of the breast, just slice it into strips about the same size as the tenderloin. Keeping the pieces uniform means they’ll cook evenly and stay juicy, while giving you that perfect, tender bite every time.