Easy Herbed Chicken Fingers w/ Breaded Panko Crumbs

Seasoned w/ Oregano, Garlic, Onion, Paprika & Cayenne

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Once these crispy herbed chicken fingers have cooled, you can pack them for transport to a summer picnic, or just enjoy them immediately. Preferably, don't refrigerate them before eating. If you must refrigerate, re-warm in a low-temperature oven to bring back the crispiness.


  • 2 lbs. chicken tenders
  • 1/2 C flour
  • 1 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. cayenne
  • 2 eggs
  • 1-1/2 C panko breadcrumbs
  • 1/2 tsp. onion flakes
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper


Preheat oven to 350 degrees. Prepare a baking sheet either by spraying with non-stick cooking spray or by covering with tin foil.

Create 3 separate small bowls for coating chicken. In the first bowl, mix together flour, oregano, garlic powder, paprika, and cayenne. In the second bowl, mix eggs lightly with a fork or whisk. In the third bowl, mix panko with onion flakes, salt, and black pepper.

Dredge chicken tenders first in the flour, shaking off excess. Dip next into egg mixture. Dredge through the panko mixture. Set on prepared baking sheet. Repeat for all breast tenders, then put baking sheet in preheated oven and bake for 15 to 20 minutes (depending on the size of the tenders). Turn tenders over midway through cooking time. Remove from oven and cool on rack.


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