Easy Baked Chicken Fingers
Recipe by Savory Spice Test Kitchen
This kid-friendly dish is delicious enough for adults, too.
Serves
4 to 6 servings
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
For chicken fingers: 1 lb. chicken breasts 1/2 cup buttermilk
Pyramid Peak Lemon Pepper
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
Pyramid Peak Lemon Pepper
2 tsp. Pyramid Peak Lemon Pepper
Directions
Step 1
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.
Step 2
For dipping sauce: While chicken bakes, mix all sauce ingredients together. Serve alongside warm chicken fingers.
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