These tasty tenders bake up crisp on the outside, juicy on the inside. They're a favorite finger food for any crowd, paired with tangy honey mustard dipping sauce or tried-and-true barbecue sauce or ketchup.
by Lucy Schaeffer
What you'll need
- 4 skinless, boneless chicken breasts
- 2 tablespoons vegetable oil
- 1 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon crumbled dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Honey mustard dipping sauce:
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
How to make it
- Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
- Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
- In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
- Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
- Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
- Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.
