1 lb boneless, skinless chicken breasts (cut into strips)
1 cup panko breadcrumbs (whole wheat, if available)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika (optional)
Salt and pepper (to taste)
1/2 cup plain non-fat Greek yogurt
1 tbsp Dijon mustard (optional, for added flavor)
Cooking spray
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
Prepare the Breading: In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
Prepare the Yogurt Coating: In another bowl, mix the Greek yogurt and Dijon mustard until smooth.
Coat the Chicken: Dip each chicken strip into the yogurt mixture, ensuring it is fully coated. Then, roll the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
Arrange and Bake: Place the coated chicken strips on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
Bake: Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Serve: Serve the crispy chicken fingers with your favorite dipping sauce or alongside a salad or veggies.
Tips
For Extra Crispiness: You can toast the panko breadcrumbs in a dry skillet over medium heat until lightly browned before using them in the recipe.
Spices: Feel free to adjust the seasonings to your taste. You can add cayenne pepper for a spicy kick or herbs like thyme and oregano for extra flavor.
