Baked Chicken Fingers with Cucumber-Mango Slaw

  • prep time10 min
  • total time 25 min
  • serves 1

Nothing will replace the greasy goodness that is a bucket of fried chicken (NOTHING!) but this baked version uses significantly less oil and still has that satisfying crunch.

Courtesy of Karon Liu.

0 Ratings
Directions for: Baked Chicken Fingers with Cucumber-Mango Slaw


1 boneless, skinless chicken breast, cut into thick strips

2 Tbsp olive oil

2 Tbsp Parmesan, grated

1 tsp Italian seasoning

½ cup panko breadcrumbs

¼ cucumber, julienned

½ mango, julienned*

chili flakes, to taste

salt, to taste


1. Set the toaster oven to the bake setting at 425°F.

2. In a small bowl, lightly coat the chicken strips in olive oil and sprinkle with salt. Set aside.

3. In another bowl, combine the panko crumbs, Parmesan, and Italian seasoning. Dredge the chicken in the crumb mixture, pressing the crumbs into the meat to ensure they’re heavily coated.

4. In a baking pan covered with aluminum foil, line the chicken strips in a single layer. Bake for 8 minutes. Flip, then bake for another 7 minutes or until the chicken is cooked completely. Let the chicken rest for 5 minutes.

5. In the meantime, toss the cucumber and mango together. Sprinkle with chili flakes on top. Serve with chicken strips, which go well with dips like Dijon or ketchup.

6. *Wash the mango and slice the skin off with a paring knife. Slice along the length of the mango, keeping the knife as close to the pith in the middle as possible. Repeat with the other side. You’re now left with two mango halves or “cheeks” and the inedible seed in the middle.

See more: Chicken, Fruit, Lunch, Vegetables

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