Baked Chicken Fingers with Dipping Sauce

• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1/2-inch Strips
• 23 cups Italian Seasoned Breadcrumbs
• 1/2 cups Grated Parmesan Or Romano Cheese (use The Good Stuff)
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Paprika
• 2 whole Large Eggs, Beaten
• 3 Tablespoons Salted Butter, Melted
• 1/2 cups (Real) Mayonnaise
• 1/4 cups Ketchup
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Ground Black Pepper

1. For the chicken fingers: Preheat oven to 450 degrees F. Line half sheet pan with nonstick foil (or regular foil coated with cooking spray).
2. In a gallon-size zip-top bag, combine breadcrumbs, Parmesan cheese, garlic salt, and paprika until well blended.
3. Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat.
4. Place coated chicken strips on prepared pan; drizzle with melted butter.
5. Bake, uncovered, in preheated oven for 1215 minutes or until cooked through.
6. For the dipping sauce (makes 3/4 cup): Stir ingredients together and chill until needed.

chicken breasts, italian seasoned breadcrumbs, romano cheese, garlic, paprika, eggs, butter, mayonnaise, ketchup, worcestershire sauce, garlic, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-fingers-with-dipping-sauce/ (may not work)