Skip to content

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.

Share recipe:

You might also like:

Cooked zucchini and cheese arancini balls served on a thick wooden cutting board with chives and a small dish of lemon wedges in the background for serving. 

Zucchini and cheese arancini

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies