Description
Here’s a fun version of baked chicken fingers that seems to please tasters of all ages. I like to serve them with a tasty dipping sauce, but if you’re not a dip lover, a squeeze of fresh lemon is excellent.
Ingredients
- FOR THE CHICKEN FINGERS:
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1/2-inch Strips
- ⅔ cups Italian Seasoned Breadcrumbs
- ½ cups Grated Parmesan Or Romano Cheese (use The Good Stuff)
- ½ teaspoons Garlic Salt
- ½ teaspoons Paprika
- 2 whole Large Eggs, Beaten
- 3 Tablespoons Salted Butter, Melted
- FOR THE DIPPING SAUCE:
- ½ cups (Real) Mayonnaise
- ¼ cups Ketchup
- 2 teaspoons Worcestershire Sauce
- ½ teaspoons Garlic Salt
- ½ teaspoons Ground Black Pepper
Preparation
For the chicken fingers:
Preheat oven to 450ºF. Line half sheet pan with nonstick foil (or regular foil coated with cooking spray). In a gallon-size zip-top bag, combine breadcrumbs, Parmesan cheese, garlic salt, and paprika until well blended.
Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat. Place coated chicken strips on prepared pan; drizzle with melted butter. Bake, uncovered, in preheated oven for 12–15 minutes or until cooked through.
For the dipping sauce (makes 3/4 cup):
Stir ingredients together and chill until needed.
