Dinner

Baked Chicken Fingers

Crispy, golden chicken fingers that are baked not fried - all the crunch with none of the guilt!

Allergen info

Contains dairy (or alternatives if swapped).

Allergen info

Contains gluten unless using GF alternatives.

Storage

Cool quickly. Refrigerate within 2 hours. Reheat until steaming hot. Defrost in the fridge/microwave and eat within 24 hours of defrosting.

Prep: 15mCook: 20mServes: 12 chicken fingers2-3y

Mess Level

💦💦💧💧💧

Light Mess

Ingredients

IngredientsMethod

Portion ControlAdjust the portion size to match your toddler's appetite, offering small servings and allowing them to ask for more if still hungry.

Original Recipe

As written in recipe

x2.5

2 boneless chicken breasts (about 500 g)
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried herbs (thyme or oregano)
1/4 tsp salt
1/4 tsp black pepper
2 eggs, beaten
1/4 cup flour
Cooking spray or olive oil for baking

Frequently Asked Questions

Cost Breakdown

Chicken breasts£3.50

Panko breadcrumbs£0.30

Parmesan cheese£0.25

Spices & herbs£0.20

Eggs£0.40

Flour£0.10

Oil/spray£0.05

Total Cost:£4.80

Nutrition Per Serving

Calories

12g

Protein

Carbs

Fat

4% DV

Iron

40mg

Calcium

Safety Notes

Ensure chicken is cooked thoroughly to safe internal temperature
Check that pieces are appropriately sized for your child
Always supervise during eating
Be aware of any potential breading allergies

Chef's Tips

Pound chicken breasts to even thickness for uniform cooking
Don't skip the flour step - it helps coating stick better
Use a meat thermometer to ensure perfect doneness
Make extra and freeze for quick future meals
Serve with various dipping sauces for fun variety

For Picky Eaters

Plain Coating

Skip spices and just use breadcrumbs and parmesan

Different Proteins

Use turkey, fish, or even cauliflower for variety

Gluten-Free

Use gluten-free breadcrumbs and almond flour

Extra Crispy

Add crushed cornflakes to the breadcrumb mixture