Prep 10 mins
Cook 27 mins
From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!
- FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
- Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
- Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
- Add chicken strips to mayo & turn to coat all over.
- Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
- Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
- Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
- FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
- Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
I picked this recipe to use up some plum sauce from the Chinese restaurant. I really screwed it up, though, because I only had about 1 1/2 T left. So I tried to make up the difference with oyster sauce, which was a bad move. It made the dipping sauce way too salty. The chicken was really good, though. I served this with Roasted Green Beans.
Fantastic and healthy chicken fingers. I did not use mayo and used regular bread crumbs which I spiced up a bit with salt, pepper and paprika. The bread crumbs stuck to the chicken without having to dip the chicken in anything. The kids loved the sauce and left the ketchup bottle alone. I just know I will be making this often. Thanks for sharing! Made for Zaar Stars.
So easy to make and so crispy! I don't usually get that nice crunch with baked chicken fingers, but I used panko instead of crackers and they worked great. The plum sauce is yummy too. Thanks for sharing.