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Baked Chicken Fingers Recipe from Savory Spice
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Test Kitchen Approved Recipe

This kid-friendly dish is delicious enough for adults, too.


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

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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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free



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