chicken | main course

Panko Parmesan Chicken Fingers

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


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
2 cups | 500 ml Panko crumbs
3 tbsp | 45 ml olive oil
3 tbsp | 45 ml Parmesan cheese, shredded
1/2 tsp | 2.5 ml paprika
3 eggs, beaten

Honey Dill Sauce

1/2 cup | 125 ml Greek yogurt
2 tbsp | 30 ml low-fat mayonnaise
1 tbsp | 15 ml BeeMaid honey
1 tbsp | 15 ml dill, fresh or dried


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

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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