Oven Baked Chicken Fingers
2 largeboneless, skinless chicken breasts (slightly over 1 lb), cut into strips of 5-inch long by 1-inch wide
3/4 cunbleached all-purpose flour
1/4 tspcayenne pepper
1/4 tspgarlic salt
·freshly ground black pepper, to taste (i always use mixed peppercorns)
3 largefree-run eggs, beaten
2 cpanko bread crumbs
1/2 cparmesan cheese, grated
How to Make Oven Baked Chicken Fingers
- Preheat oven to 400ºF and lightly spray an aluminum-lined baking sheet; set aside. In a large re-sealable plastic bag, we’ll combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine.
- In a shallow bowl, add beaten eggs. In another shallow bowl, combine panko and cheese; stir to combine.
- Place a few chicken strips in flour mixture; close bag and shake until well coated. Dredge floured strips in eggs and then in panko mixture, making sure they are well coated. Arrange fingers on prepared baking sheet and bakes for 25 minutes or until the internal temperature reads 165ºF. Turn the heat to broil and cook until golden brown, about 3 minutes. Serve with *Honey Mustard Dipping Sauce