Easy Baked Chicken Fingers Recipe
Active Prep: 10 min
Cook: 20 min
For chicken fingers:
- 2 large chicken breasts (about 1 lb. total)*
- 1/2 cup buttermilk
- 1 Tbsp. Pyramid Peak Lemon Pepper
- 1/2 to 1 cup Panko bread crumbs*
- 1 Tbsp. unsalted butter, melted
- 1/4 tsp. California Paprika
For dipping sauce:
- 1/2 cup mayonnaise
- 2 Tbsp. buttermilk
- 1 tsp. Dijon mustard
- 2 tsp. Pyramid Peak Lemon Pepper
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*If your chicken breasts are smaller than 1 lb., use around 1/2 cup bread crumbs and if they are larger, use around 1 cup. It's better to have too many bread crumbs than too few!
For chicken fingers: Slice chicken breasts into 3-inch strips. Place strips in a zip top storage bag and add buttermilk and Pyramid Peak. Seal and toss to coat chicken. Refrigerate for at least an hour and up to overnight. Preheat oven to 350 degrees. In a baking dish, mix bread crumbs with melted butter and paprika. 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 keep oven at 350 degrees. Remove chicken strips from marinade and press into seasoned bread crumbs to generously coat. Lay coated strips back in the reserved baking dish. Bake for 7 min., flip over and bake for 7 more min. or until chicken is cooked through. Serve warm.
For dipping sauce: While chicken bakes, mix all sauce ingredients together. Serve alongside the warm chicken fingers.
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