Baked Chicken Fingers
Serves 4 (3 fingers each)
This recipe uses lean chicken and Kretschmer Wheat Germ along with cheese and spices to delight the small fry at your table.
- 2 tablespoons olive oil
- 1/4 cup flour
- 1/2 cup Italian style panko crumbs
- 1/4 cup Kretschmer Original Toasted Wheat Germ
- 1/4 cup grated parmesan
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large egg
- 1 pound chicken tenders or skinless, boneless breast meat, cut into 12 strips
Preheat oven to 400° F. Spread 2 tablespoons olive oil on a large baking pan with sides.
Add flour to medium bowl.
In another medium bowl, mix together panko, Kretschmer wheat germ, parmesan, garlic and onion powder.
Crack egg in a third medium bowl and whisk until combined.
Dip 1 piece of chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with all of the chicken pieces.
Place in the oven and bake for 3 to 5 minutes; flip chicken pieces over and bake for another 3 to 5 minutes or until chicken is fully cooked and no longer pink inside.
Honey Mustard Dipping Sauce
1/4 cup honey
1 tablespoon Dijon mustard
Stir ingredients together in small bowl. Serve alongside chicken fingers for dipping.