Description
These healthy panko chicken fingers with homemade yogurt ranch and honey mustard dips are so good, so quick and so easy!
Ingredients
- FOR THE CHICKEN FINGERS:
- 2 pounds Chicken Tenders
- ½ cups Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 whole Egg
- ⅓ cups Milk
- 2 cups Panko Bread Crumbs
- Cooking Spray/butter/oil For Cooking Dish
- FOR THE HONEY MUSTARD DIPPING SAUCE:
- ½ cups Greek Yogurt
- ¼ cups Honey
- ¼ cups Mustard (of Your Choice!)
- ½ teaspoons White Vinegar
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- FOR THE RANCH DIPPING SAUCE:
- ½ cups Greek Yogurt
- 1 teaspoon Dried (or Fresh) Dill
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Dried Or Fresh Chopped Chives
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
For the chicken fingers:
Preheat oven to 425ºF (219ºC).
Take 3 shallow bowls and set them in a line to form your chicken finger assembly line. Place a greased baking tray at the end of the line.
To the first bowl add flour, salt, black pepper, and paprika and mix. To the second add egg and milk. Whisk with a fork. To the third add panko breadcrumbs.
One at a time, place each chicken finger into the flour to coat, get rid of excess flour, then place into the egg wash dish to coat, then place into panko dish and coat well. Then place chicken onto your greased baking tray.
Spray chicken with more cooking spray (or add a little bit of melted butter or oil on top of each chicken tender). Place in the oven for 10 minutes, flip, and let them go for another 10 minutes. Make sure to remove the tray from the oven quickly after the first 10 minutes so as not to release the hot air, which would decrease the oven temperature.
Serve with your favorite dipping sauces or mine below! Enjoy!
For the honey mustard dipping sauce:
Mix together all ingredients and serve on the side.
For the ranch dipping sauce:
Mix together all ingredients and serve on the side.
