Crispy Chicken Fingers

What you need:
  • 6 tbsp. mayonnaise, divided
  • 2 tbsp. milk
  • 1/4 tsp. ground red pepper (cayenne)
  • 4 small boneless skinless chicken breast halves (1 lb.), each cut lengthwise into 3 strips (OR tenderloins)
  • 1 pkt. Shake'n'Bake Extra Crispy Seasoned coating mix
  • 2 tbsp. ranch dressing
  • 2 tsp.  chopped green onions
Directions:
  1. Heat oven to 400. Mix 1/4 cup mayo, milk and pepper.
  2. Add chicken in medium bowl; stir until chicken is evenly coated. Refrigerate 30 minutes to marinate.
  3. Pour coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.
  4. Bake chicken 20 minutes or until done. Meanwhile mix remaining mayo, dressing and onions. Serve chicken with sauce.
Recipe Source: Unknown