Panko Chicken Fingers

Get set for a delightful mealtime adventure with Panko Chicken Fingers and Rosemary Roasted Potatoes—a duo that promises to tantalize your taste buds! Imagine succulent chicken tenders, coated in crunchy panko breadcrumbs, sizzling to golden perfection in a skillet. Meanwhile, Yukon gold potatoes are tossed with olive oil, salt, pepper, and fragrant rosemary, roasting in the oven until they’re irresistibly tender. As the savory aroma fills your kitchen, anticipation builds for a meal that’s both comforting and satisfying. So, gather your loved ones and prepare to enjoy a feast that’s simple, flavorful, and sure to become a family favorite!

Prep Time:10 min
Cook Time: 20 min

Ingredients:

  • 1 lb chicken tenders
  • 3 cups panko bread crumbs
  • 3 yukon gold potatoes, cubed into bite sized pieces
  • ¼ cup rosemary, chopped

Directions:

Preheat the oven to 425 F. Par cook the potatoes in a shallow microwave safe dish. Lightly lay a cover or plate over top to catch steam but nothing that snaps on. Cook for 2 minutes per potato. Drizzle olive oil, salt, pepper and rosemary over potatoes and toss to combine. Lay out on a sheet pan and roast for 20 minutes or until tender crisp.

In the meantime, season your chicken with salt and pepper. Lightly coat the chicken in flour, shaking off any excess. In a large skillet (a stainless steel or cast iron pan works best for this), heat a little bit of olive oil over medium high heat. Add the chicken, cooking about 2-3 minutes per side until there is a golden crust and chicken is cooked through. When finished, serve with potatoes.

Other Ways To Prepare This Meal:

Plant-based: Use pressed, firm, thinly sliced tofu instead of chicken. Use veggie stock instead of chicken.

Gluten-free: Use cornstarch instead of flour.

Kid-friendly: Serve their favorite sauce on the side.