Baked Chicken Fingers
These chicken "nuggets" are much better than the ones you buy in the freezer section, and they really don't take that much more work, particularly if you make up a big batch and stick them in the freezer yourself. If you do that, just reheat the frozen fingers for 5-10 minutes in a 400° oven.
Baked Chicken Fingers
2 pounds boneless, skinless chicken breast, cut into strips or cubes
1/4 cup milk
1/4 cup Ranch dressing**
1 cup bread crumbs
1/2 teaspoon paprika
Combine the milk and Ranch dressing and toss with the chicken. Combine bread crumbs and paprika and toss with the chicken. (Although it can get messy, it's fastest to do this with your clean hands and a large bowl. However, you could also use a spoon or a bag for shaking.) Place on greased baking sheet and bake at 375° for 15-20 minutes; turn once if desired. Serve warm, with various dipping sauces if desired. Freezes well.
**You can substitute 1/4 cup mayonnaise, 2 teaspoons dry mustard and 1 teaspoon onion powder for the Ranch dressing
Baked Chicken Fingers2 pounds boneless, skinless chicken breast, cut into strips or cubes
1/4 cup milk
1/4 cup Ranch dressing**
1 cup bread crumbs
1/2 teaspoon paprika
Combine the milk and Ranch dressing and toss with the chicken. Combine bread crumbs and paprika and toss with the chicken. (Although it can get messy, it's fastest to do this with your clean hands and a large bowl. However, you could also use a spoon or a bag for shaking.) Place on greased baking sheet and bake at 375° for 15-20 minutes; turn once if desired. Serve warm, with various dipping sauces if desired. Freezes well.
**You can substitute 1/4 cup mayonnaise, 2 teaspoons dry mustard and 1 teaspoon onion powder for the Ranch dressing
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