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Super crispy chicken fingers

1 serves of vegetables in each serve
Super crispy chicken fingers arranged on baking paper in a rectangle dish topped with two lemon wedges and parsley leaves served on a white cutting board with a lemon wedge on the side.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

1 serve of vegetables when served with 1 cup of salad

Diet and Allergies:


1¾ cups panko breadcrumbs
Olive oil spray
1 egg
2 tbsp reduced-fat milk
1 tbsp mayonnaise
1½ tsp Dijon mustard
2 tbsp plain flour
500g chicken tenderloins
Salt & pepper


Preheat oven to 200°C. Spread breadcrumbs onto a baking tray. Spray carefully with oil and bake for 3 to 5 minutes until light golden. Transfer to a bowl.

In a medium bowl, add the egg, milk, mayonnaise, mustard, flour and a little salt and pepper. Whisk with a fork until well combined. Add a chicken tender to the batter and toss to coat. Toss in the breadcrumbs and press gently into the chicken. Place on a lined baking tray. Repeat with remaining chicken.

Spray carefully with oil and bake for 10-15 minutes or until cooked through and golden brown.

Serve with a fresh garden salad.


  • For lunch serve with salad or in a wrap, with our Mexican salsa  or tzatziki .
  • Try this coating with fish strips.

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