Crispy Baked Chicken Fingers
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 tablespoon salt
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon pepper
- 4 cups bread crumbs japanese panko
- 4 chicken breast halves 7 to 8 ounces each
- 1 cup flour all-purpose
- 3 large eggs beaten
- Carbohydrate 69.1684858660922 g
- Cholesterol 257.846666666667 mg
- Fat 11.8745267315285 g
- Fiber 4.37310745227231 g
- Protein 37.3055764424272 g
- Saturated Fat 3.08972044882857 g
- Serving Size 1 1 Serving (229g)
- Sodium 1397.84219871844 mg
- Sugar 64.7953784138199 g
- Trans Fat 1.66942923079036 g
- Calories 542 calories
1. Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut chicken into finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minute on wire rack before serving.
