Baked Chicken Fingers w/Dipping Sauce

makes 4-6 servings

  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips 
  • 2/3 cup Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese (use the good stuff)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 3 tablespoons unsalted butter, melted
  1. Preheat oven to 450F.
  2. Line half sheet pan with foil and spray with cooking spray (or use nonstick foil).
  3. In a gallon-size zip-top bag, combine breadcrumbs, parmesan cheese, garlic salt, and paprika until well blended.
  4. Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat.
  5. Place coated chicken strips on prepared pan; drizzle with melted butter.
  6. Bake, uncovered, in preheated oven for 12-15 minutes or until cooked through. 
Note:  If needed, place baked chicken strips under broiler for a minute or so to deepen toasty brown color.

Dipping Sauce 

makes 3/4 cup

  • 1/2 cup real mayonnaise
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  1. Stir ingredients together and chill until needed.