Delicious hot or cold, this healthy spin on chicken fingers is easy to pack up and eat on the go. Pair with fresh fruits and veggies to round out the meal. 

Crispy Picnic Chicken 

This recipe is from a local educational program, Cooking in Bloom.


  • 1 package raw chicken tenders or 2 boneless chicken breast cut into strips
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1/2 cup Italian dressing

Dipping Sauce:

  • 1 tablespoon mustard (any mustard can be used here, we like Dijon)
  • 1/4 cup honey


  1. Wash chicken in cold water and remove any tendon or membrane that is visible. Pat dry (paper towels work well). 

  2. Let the chicken marinade in the Italian Dressing for at least 30 minutes or you can leave in the fridge overnight.  

  3. Prepare a baking pan with spray oil or, if you like, line with aluminum foil for easy clean up.

  4. Mix panko, garlic powder and parsley flakes and spread on a large dinner plate. Dredge the marinated chicken tenders in the crumb mixture and lay out on a baking pan.  

  5. Bake at 425 degrees for 20 minutes. Chicken will look brown and crisp when done.

  6. Mix ingredients for the dipping sauce. 

About the recipe developer: Denise Albert is the owner and operator of Cooking in Bloom, a program that hosts sustainable and healthy cooking classes for kids. She is a wife, dietitian and mother of two. Follow her on Facebook here