RECIPE: Parmesan Chicken Fingers with Dipping Trio

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“All children, except one, grow up.” J.M. Barrie didn’t know me when he wrote the opening line of his 1904 play Peter Pan. I don’t wear green tights, but I do have Tinker Bell (aka Lisa) fluttering over my shoulder, telling me what to do. She doesn’t like it when I go out with a wet head, hides her face as I dig for my Shirley Temple maraschino and cringes when I order off the kids’ menu. Methinks she’s trying to hide me at home, creating these crunchy, golden-brown chicken fingers coated in a Parmesan-panko crust. Easy and family friendly, the baked strips are serves up with a trio of delectable dipping sauces: honey mustard, creamy Parmesan and sweet ketchup. Tink really sprinkled her fairy dust on this one.


Chicken Fingers

  • 4 boneless, skinless chicken breast halves
  • 2 large eggs, lightly whisked
  • 1 cup freshly grated Parmesan Cheese
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1/4 cup butter, melted

Honey Mustard Dip

  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Parmesan Dip

  • 3 tbsp freshly ground Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp fresh lemon juice
  • 1/4 tsp garlic powder
  • pinch of kosher salt

Sweet Ketchup Dip

  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1/4 tsp Worcestershire sauce


  1. For the chicken fingers, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut each chicken breast into 4 or 5 lengthwise strips. Place eggs in a medium bowl. In another bowl, combine Parmesan, panko, oregano, salt, pepper and paprika. Dip chicken pieces in eggs, letting any excess drip off, then dredge in Parmesan-panko mixture, pressing to adhere. Place on prepared baking sheet. Drizzle chicken strips with melted butter and bake 8 minutes. Flip the strips and bake for another 8 minutes, until cooked through and crisp on the outside.
  2. For the honey mustard dip, in a small bowl, whisk mayonnaise Dijon and honey until combined.
  3. For the Parmesan dip, in a small bowl, whisk Parmesan, mayonnaise, sour cream, lemon juice, garlic powder and a pinch of salt until combined.
  4. For the ketchup dip, in a small bowl, combine ketchup, honey and Worcestershire sauce. All dips can be made ahead and refrigerated until ready to serve.

Serves 4-6



Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at



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