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Chicken Fingers

Fill a bag with:

   - a few handfuls of breading (chips, cereal, etc.)

   - salt, pepper, or other seasonings as desired

Mix in a bowl:

   - 2 eggs

   - 1/4 cup milk

Cut into finger-size pieces:

   - 2 or 3 boneless, skinless chicken breasts

Heat oven to 400° and line cookie sheets with parchment paper.

Dip each piece of chicken into the egg mixture, then shake in the bag to coat it with breading, and place it on a cookie sheet.

Bake for 10 minutes. Flip each piece over and bake for another 10 minutes.


Serve with dipping sauce.

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