Crispy Baked Chicken Fingers & Pink Fry Sauce
Serve up these crispy baked chicken fingers for the family with our tangy Pink Fry Sauce made with Blue Plate – That’s the good stuff! They’re a kid-approved classic that’s perfect for weeknight dinners or lunch and snacks on the go.
Prep Time:
20 mins.
Cook Time:
30 mins.
Yield:
4 servings
Ingredients
Crispy Baked Chicken Fingers
- 1 pound chicken breasts, cut in 1-inch-wide strips
- Favorite chicken seasoning
- ⅓ cup Blue Plate® Mayonnaise
- ¼ teaspoon Creole seasoning
- 1 cup panko bread crumbs
- ½ cup shredded Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- Pink Fry Sauce, for serving
Directions
Crispy Baked Chicken Fingers
- Coat a shallow baking pan and a rack that fits inside it with nonstick spray. Preheat oven to 425 degrees.
- Dry the chicken pieces with paper towels and season lightly with chicken seasoning. Let sit while mixing the mayonnaise and bread crumb mixtures.
- Combine the mayonnaise and Creole seasoning in a small bowl. In a pie plate or large shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white pepper.
- Brush the chicken pieces with the mayonnaise mixture on both sides. Use the one-wet one-dry method for hands: Hold chicken in one hand and brush on the mayonnaise; use the other hand to press it into the crumbs and turn it, pressing the second side into the crumbs to adhere. Put the coated chicken on prepared rack.
- Bake 25 to 30 minutes, just until juices run clear or an instant-read thermometer reads 160 degrees. Do not overbake. Serve hot with the Pink Fry Sauce on the side for dipping.
