It’s hard to grow out of something so delicious, such as chicken nuggets. Unfortunately, pre-made chicken fingers are usually made with lower quality cuts of chicken and are deep-fried and packed with fat. This healthier breaded chicken fingers recipe is the grown-up version of chicken nuggets. I think you’ll like them even better than the fried and frozen variety.
These baked chicken tenders are breaded with panko, a Japanese-style breadcrumb, which helps the exterior get crisp in the oven as though it were fried and keeps the chicken moist and tender. The crunchy crust gets extra flavor from Parmesan cheese, lemon juice, and spices you probably already have in your pantry. Don’t be intimidated by the long(ish) list of ingredients. Most are used to add flavor to the breadcrumbs; if you don’t have one of them, you can skip it or swap for something else you do have, like oregano, paprika, or cayenne.
These breaded chicken tenders are an easy weeknight meal by turning the recipe into a sheet pan dinner. That means everything cooks together on a single baking sheet, so cleanup in a cinch. Simply coat the chicken in breadcrumbs, bake it for about 10 minutes, add broccolini or broccoli florets to the pan and cook about 10 minutes more–and voila–dinner is served!
Easy Peasy!! xox enjoy, mc
Breaded Chicken Tenders with Lemon and Broccolini
Prep time: 22 mins
Cook time: 25 mins
Total time: 47 mins
Yield: 4 servings