I’ve got one child who always orders the chicken fingers off a kids menu and would eat them everyday if I served them.  So I started making these Homemade Chicken Fingers years ago for her as a healthier alternative to her preferred meal.  I have to admit that I really like them, too.  You can be fancy and eat them with a knife and fork, but I just go all in with BBQ sauce for dipping just like the kids!


Serve these Homemade Chicken Fingers with homestyle fries.  Cut potatoes into wedges, drizzle with olive oil.  Sprinkle generously with kosher salt and freshly ground pepper.   Bake at 425 degrees for 10-15 minutes, turning once.


Homemade Chicken Fingers


4 boneless, skinless chicken breasts, pounded thin (or 1 pound chicken tenderloins)

2 cups Panko breadcrumbs

1 cup all purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

2 teaspoons kosher salt

1 teaspoon black pepper

3 large eggs, beaten

olive oil spray


Preheat oven to 425 degrees.

Mix flour with salt, pepper, garlic powder, and onion powder.  Cut chicken breasts into strips to form chicken tenders.  Lightly salt and pepper each one.  Dredge each tender first in the in the flour/spice mixture (shake off excess flour), then into the egg, and then into the Panko breadcrumbs.



Place tenders on a rack on a cookie sheet sprayed with olive oil spray.  Spray the tops of the tenders with olive oil spray and bake at 425 degrees for 6-7 minutes or until cooked through.  Turn the oven to broil and broil until browned, about 2 minutes.


Serve with BBQ sauce or ketchup.