Chicken fingers with barbecue sauce
5 - 7
PersonalPoints™ per serving
Ditch the deep fryer—these chicken fingers get their crispy exterior by using the oven and a super-hot baking pan instead. Here, chicken breasts are cut into strips before they’re dipped into a tangy mixture of buttermilk and honey mustard and coated with breadcrumbs. You can also opt to use chicken tenderloins if you prefer. We recommend serving this kid-friendly entrée with barbecue sauce for dipping, but honey mustard would be delicious too. You can serve with raw veggies for a finger-food type meal. Or, nix the sauce all-together and place them on top of your favorite salad for an adult-inspired meal.
Dried plain breadcrumbs
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 12 equal strips
6 Tbsp, hickory-flavored preferred
- Preheat oven to 450°F. Place a large baking sheet in the oven to preheat.
- In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.
- Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.
- Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.