appetizers | chicken | main course

Oven-Baked Panko Parmesan Chicken Fingers

Prep Time: 15 minutes Cooking Time: 20 minutes 4-6 servings

Products Included In Recipe


1.5 lbs | 650 g Granny's Chicken Breast cut into strips 3/4 inch (1.5 cm) thick x 4 inch (10 cm) long
1/2 cup | 125 ml flour
1/2 tsp | 2.5 ml sea salt
2 cups | 500 ml Panko crumbs
2 tbsp | 45 ml olive oil
3 tbsp | 45 ml Parmesan cheese, shredded
1/2 tsp | 2.5 ml paprika
3 eggs

Honey Dill Sauce

1/2 cup | 125 ml Greek yogurt
1/4 cup | 65 ml low-fat mayonnaise
3 tbsp | 45 ml honey
1 tbsp | 15 ml dill, fresh or dried


Preheat oven to 400°F (200°C).
Put flour and salt into a bowl.
Beat eggs in another bowl.
Mix panko crumbs with olive oil, parmesan and paprika in another bowl.
Taking a few turkeys strip at a time, first dredge them in flour, them dip them in egg and roll them in the panko mixture until they are well coated.
Place them flat on a baking sheet and bake them for 20 minutes turning them once after 10 minutes.
Combine all honey dill sauce ingredients and refrigerate.
Serve strips with honey dill sauce.

Recipe courtesy of Chef Jason Wortzman
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