Baked Crunchy Chicken Fingers (Life In The Nest)

I'm sharing this recipe from my friend Jen over at Life In The Nest.

I made these Chicken Fingers the other day, and then froze them (once they cooled after baking) so I could have them on hand for something to quick to heat up for lunch for our son. I made them with all organic ingredients and I know exactly what is in them (two thumbs up for me!!) and they were a big hit with our 3-year old! A win-win for everyone! :)

I followed Jen's recipe (below), but I omitted the cayenne & the melted butter, and they still turned out great!

Baked Crunchy Chicken Fingers via Life In The Nest

Ingredients

1 1/2 lbs boneless skinless chicken breasts or breast tenders
1 1/2 cups panko breadcrumbs
1 tsp. oregano
2 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. cayenne
1/2 tsp. kosher salt
1/2 tsp freshly ground black pepper
2 eggs
1/2 cup flour
2 tablespoon melted butter

Directions

Preheat oven to 350F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.

In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.

If using breasts, slice them into strips.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips. Drizzle melted butter over the tenders.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.