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Crispy Cheddar Chicken Fingers with Roasted Veggies

by Karen Curtis | Feb 23, 2026 | Youth Gour-Made Blog | 0 comments

Crispy Cheddar Chicken Fingers with Roasted Veggies 4 boneless, skinless chicken breasts 2 cups cheddar cheese, shredded ¼ cup flour 2 eggs 1 cup panko breadcrumbs 2 tbsp oil 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley, chopped (for garnish) 4 potatoes, scrubbed clean and cut into bite sized cubes 4 carrots, scrubbed clean and cut into bite sized slices 2 tbsp oil 1 tsp Italian seasoning Preheat and Prepare: Set your oven to 375°F (190°C). Lightly grease 2 baking sheets. Prepare veg: Toss potatoes and carrots with oil and Italian seasoning. Spread on one baking sheet and place in preheated oven 15 minutes before the chicken. Stir when you put the chicken in and remove when the chicken is cooked. Mix Coating: In one bowl, mix flour with garlic powder, paprika, salt and pepper. In another shallow bowl, mix together the shredded cheddar, oil and panko breadcrumbs Dip and Coat: Crack the eggs into another shallow bowl and whisk until combined. Dip each chicken piece in the flour, then egg, and then dredge thoroughly in the breadcrumb and cheese mixture, ensuring a good coat on all sides. Arrange for Baking: Place the coated chicken pieces on the prepared baking sheet, spaced evenly apart. Bake to Perfection: Bake for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy.

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