Big Kid Chicken Fingers

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this kid loves chicken fingers

(btw, I did not take this picture. I do not know this kid. I'm only guessing that he loves chicken fingers based entirely on the distance his tongue is able to stretch to reach chicken finger crumbs on his face.)

Remember going out to dinner as a kid and knowing instantly what you would order? You had your stand-bys: grilled cheese, macaroni and cheese, and... chicken fingers. I seriously don't know a kid who doesn't like chicken fingers.

But the joy doesn't have to end with your childhood! You can make chicken fingers at home and just jazz them up a bit to fit your adult palette. This "recipe" is really meant to be adapted to fit your needs. Don't like spicy stuff? Cut back on the garlic and paprika. Want to make a whole bunch? Easy. Just combine more of everything.


Big Kid Chicken Fingers w/ Honey Mustard
Recipe...
serves as many as you want

• chicken breasts
• buttermilk
• paprika
• panko
• garlic powder
• S&P
• cooking spray
• mayonnaise
• dijon mustard
• honey

1) Preheat oven to 350. In a large bowl, combine buttermilk and paprika to your liking (enough to cover your chicken). Cut chicken breasts into strips. Put them in the buttermilk bowl and stir to cover everything. Let marinade for about an hour.

2) Meanwhile, prepare a cookie sheet by placing a cooling rack on top of it. Spray the cooling rack with cooking spray. Prepare the honey mustard dressing. Start by combining 1/2 c mayonnaise, 2 tsp dijon mustard, and 1 Tbsp honey. Adjust the combination from there, adding more dijon if you like it more mustardy and more honey if you like it sweeter.

3) On a large plate or a shallow baking dish, combine panko, garlic powder (again, as much as you like), S&P. Just make sure there is enough to coat all of your chicken pieces. (Don't worry, you can always add more ingredients if you run out.) Dip each piece of chicken in the panko mixture, covering all sides well and place on the cooling rack. 

4) Spray each piece of chicken with cooking spray. Bake at 350℉ until cooked through. (I recommend using a meat thermometer.)