Chicken Fingers Galore

Buffalo Chicken Fingers

1/4 cup buffalo wing hot sauce

1 1/4 cups Progresso® plain panko crispy bread crumbs

1/2 teaspoon paprika

1/4 teaspoon salt

2 tablespoons butter or margarine, melted

1lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips

Blue cheese dressing, if desired

Celery sticks, if desired

Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.

In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

Oven Fried Chicken Tenders

1/4 cup Gold Medal® all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso® plain or Italian style panko crispy bread crumbs
1/2 cup grated Parmesan cheese
1 package (about 1 1/4 lb) chicken breast tenders
Favorite dipping sauce, if desired

Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Gluten Free Ultimate Chicken Fingers

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

See more great chicken nugget and finger recipes here