Oven baked Panko crusted chicken bites

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2 chicken breasts cut into 1″ cubes
1 tsp cayenne pepper
1 tsp cumin
1 tsp salt1 tsp ground black pepper
1-2 cups Panko bread crumbs
1/4 cup olive oil

1) Preheat oven to 350 F.
2) Cut chicken into cubes. Place in olive oil.
3) Combine Panko and dry spices in bag.
4) Place 5 chicken pieces at a time into spice Panko bag and shake.
5) Place Panko crusted chicken onto aluminum foil covered oven rack and bake at 350F for 10 min, then flip chicken bites over and bake for another 5 minutes.
6) Remove from foil and serve.

Honey Mustard dipping sauce:
1 tbsp miracle whip
1 tbsp mustard
1 tbsp honey
1 tsp ginger powder

1) In a bowl, stir all ingredients together. Add water for desired thickness. Refrigerate and enjoy!

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Zesty Panko Chicken Tenders

Panko breadcrumbs in a bag

Image via Wikipedia

I found this recipe from http://nancysrecipes.wordpress.com/.  Plus, I had a craving!  Here’s the recipe:


Total Time: 20 mins

Prep Time: 5 mins

Cook Time: 15 mins




Units: US | Metric


  1. 1
    In a large bowl, combine panko breadcrumbs, dry dressing mix, cheese, garlic powder, salt and pepper.
  2. 2
    In another bowl, toss chicken strips with egg to coat, shaking off excess.
  3. 3
    Toss chicken strips with breadcrumb mixture, pressing crumbs into meat to adhere. Place breaded chicken on a baking sheet coated with nonstick cooking spray.
  4. 4
    Bake at 350 for 10-15 minutes or until chicken is cooked through.

Another awesome recipe……


Baked Panko-Crusted Chicken Tenders Recipe with Honey-BBQ Dipping Sauce
(Adapted from Love and Olive Oil)


  • 1 1/2 lbs boneless skinless chicken breasts or breast tenders
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne
  • 1/2 tsp. kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs
  • 1/2 cup flour

Honey-Barbecue Dipping Sauce

  • 1/2 cup favorite barbecue sauce
  • 3 Tbsp. honey


Preheat oven to 350F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.

In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.

If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

To prepare sauce, whisk together honey and barbeque sauce in a small bowl until combined. Season to taste with salt and pepper.


Ali’s Tip:

There’s a reason why restaurants offer you about 500 sauce options whenever you order chicken fingers.  It seems everyone has a different favorite!  So to provide a few more options, here are a couple other simple sauce recipes you can try…

Apricot Sauce

  • ⅔ cup apricot preserves
  • 2 Tbsp. soy sauce
  • 1 Tbsp. freshly-squeezed lemon juice
  • 2 tsp. ketchup

Honey-Mustard Sauce

  • 1/3 cup mayonnaise
  • 2 Tbsp. mustard
  • 2 Tbsp. honey

Basil Aioli

  • 1/2 cup mayonnaise
  • 2 tsp. red wine vinegar
  • 1 tsp. garlic powder
  • 1/2 tsp. dried basil
  • salt and pepper, to taste