Chicken fingers two ways: part two

4 servings
15 min
10 min
Very Easy


Number of serving: 4
3 libras boneless, skinless chicken breasts - about 4 breasts, sliced into fingers

1/2 cup grated parmesan cheese

1 cup unseasoned bread crumbs

1/2 cup Panko bread crumbs

1 1/2 tablespoon dried parsley

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup milk

2-3 inches veggie oil or shortening


  • Combine the eggs and milk in a shallow dish. Combine all remaining ingredients, except the chicken, in another shallow dish.
  • Heat oil in a large heavy pan while preparing the chicken.
  • Dip each piece of chicken individually into the egg mixture.
  • Remove each piece, allowing excess egg to drip off, into the bread crumb mixture. Coat completely.
  • Slip each chicken finger into the hot oil and cook about 8 minutes or until golden brown and no longer pink in the center.
  • Remove to paper towels to drain excess oil.
  • Serve hot (or cold) as you wish.

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