Easy Baked Chicken Fingers Recipe
YIELD
4 servings
TIME
Active Prep: 10 min
Cook: 20 min
INGREDIENTS
-
For chicken fingers:
- 1 lb. chicken breasts
- 1/2 cup buttermilk
- 1 Tbsp. Pyramid Peak Lemon Pepper
- 1 cup panko bread crumbs
- 1 Tbsp. unsalted butter, melted
-
For dipping sauce:
- 1/2 cup mayonnaise
- 2 Tbsp. buttermilk
- 1 tsp. Dijon mustard
- 2 tsp. Pyramid Peak Lemon Pepper
Add all Savory items to cart
DIRECTIONS
For chicken fingers: Slice chicken breasts crosswise into 3-inch strips. Place strips in a zip-top bag and add buttermilk and Pyramid Peak Lemon Pepper. Seal and toss to coat chicken. Refrigerate at least 1 hour or up to overnight. Preheat oven to 350 degrees. In a baking dish, mix bread crumbs with melted butter. Place in oven for 5 to 7 min., or until just starting to brown. Remove from oven and transfer to a wide bowl or plate; reserve baking dish and leave oven at 350 degrees. Remove chicken strips from marinade and press into toasted bread crumbs to generously coat. Lay coated strips in reserved baking dish. Bake for 13 to 14 min., or until chicken is cooked to 165 degrees.
For dipping sauce: While chicken bakes, mix all sauce ingredients together. Serve alongside warm chicken fingers.
Savory Spice Test Kitchen
NUTRITION
