Kids (10 & Under) Chicken Fingers Recipe
Served with cole slaw or salad and steak fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizers
Method
Appetizers
- 1
Prep and preheat
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
- 2
Prepare the chicken
Slice chicken into finger-sized strips, about 3-4 inches long and 1/2 inch wide.
- 3
Set up dredging stations
Place flour in a shallow dish. In a second dish, whisk eggs with milk. In a third dish, mix breadcrumbs with parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Dredge the chicken
Lightly season each strip with a pinch of salt and pepper. Coat each strip in flour, tapping off excess.
- 5
Egg wash
Dip each floured strip into the egg mixture, coating completely.
- 6
Breadcrumb coating
Roll each strip in the breadcrumb mixture, pressing to adhere fully.
- 7
Arrange for baking
Place coated fingers on the prepared baking sheet in a single layer. Lightly brush or spray with olive oil to help with browning.
- 8
Bake and flip
Bake for 12–15 minutes, flipping halfway, until the coating is golden and the chicken reaches an internal temperature of 165°F (74°C).
- 9