Today I am sharing my husbands chicken fingers. He makes the best chicken fingers! They are flavorful, have a terrific crunch and the chicken is moist and tender. They are baked and not fried so they're light and not greasy. They are fantastic with a buffalo dipping sauce, over a salad, or eaten plain.
Adam's Awesome Chicken Fingers
1 Box panko bread crumbs, Italian
3 eggs mixed with about a tablespoon of water
1 pound of boneless skinless chicken breast cut into strips or tenders
In a large bowl, beat eggs and water.
Sprinkle about half a box of panko on to a plate.
Dunk chicken in egg mixture making sure all sides are fully coated, remove, and dredge in panko.
Place breaded chicken on a baking sheet.
Bake at 375 degrees until chicken temps at 165 and breading is golden brown.