Recipe Ingredient

Oven-Baked Chicken Fingers

• 3/4 c. All-Purpose Flour
• 1 tsp. Salt
• 1/4 tsp. Black Pepper, ground
• 4 Eggs
• 1 c. Fine-Style Breadcrumbs
• 2 tbsp. Poultry Seasoning
• 1/4 c. Olive Oil
• 2 Boneless Skinless Chicken Breasts, sliced into strips

• Preheat the oven to 400°F.
• Set up a dredging station: In a small bowl, put the flour and season with the salt and pepper. In a second bowl, lightly beat the eggs. Combine the bread crumbs and poultry seasoning in a third bowl.
• Dip the chicken breast strips, one piece at a time, into the flour, then the egg, then the bread crumbs. Put the breaded chicken on a plate until all the pieces are coated. Then brush olive oil all over the breaded chicken.
• Arrange the coated chicken on a sheet pan and cook for 15 minutes. Flip the fingers and bake for another 15 minutes, or until they're cooked through (165°F on a meat thermometer). Serve.