Easy Parmesan Chicken Fingers on a serving plate
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Easy Parmesan Chicken Fingers


  • 4 boneless skinless chicken breast halves, pounded or cut to 1 inch thick
  • Favorite chicken seasoning
  • ½ cup Blue Plate® Mayonnaise
  • ¼ teaspoon Creole seasoning
  • ½ cup panko bread crumbs
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1 Tablespoon Vegetable oil


  1. DRY chicken with paper towels and season lightly with chicken seasoning. Let sit while mixing the mayonnaise and bread crumb mixtures.
  2. COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white pepper.
  3. BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet one-dry method for hands: Hold chicken in one hand and brush on the mayonnaise; use the other hand to press it into the crumbs and turn it, pressing the second side into the crumbs to adhere.
  4. SEAR in nonstick frying pan over medium-high heat with oil for about 4 minutes per side until golden brown, just until juices run clear or an instant-read thermometer reads 160 degrees.
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