Chicken Fingers for Adults

 Panko Chicken Fingers with Hoisin Sauce

When we last visited our grandkids, they were served chicken fingers in case they didn't like the meal which was corned beef.  Two out of three chose the chicken fingers.

Have to admit I was a little bit jealous of the simplicity of their meal.   They got to eat with their fingers and have fun dipping them in the ketchup.

So, while Tom was traveling this week, I made some for myself.  A grown up version.

Panko crumbs make them extra crispy on the outside and the buttermilk egg batter make them moist on the inside.

They are really good!

Chicken Fingers

1.5 lbs chicken tenders
1 egg
1 T. Dijon mustard
1/2 cup buttermilk
salt and pepper
Panko bread crumbs -- about 1 1/2 cups

Preheat the oven to 350 degrees.  Add a non-stick cooling rack to a baking sheet.

Mix together the egg, buttermilk, and Dijon mustard.

Add a little salt and pepper.

Lightly salt the chicken tenders --- dip them, then coat them in the panko crumbs.

Place them on the non-stick rack.

Bake in the oven for 30-35 minutes.

Until well browned.

Serve with a dipping sauce of your choice.  I chose hoisin sauce, which I thinned with a little water and heated up in the microwave.  You could use ketchup, BBQ sauce or make a honey Dijon sauce.

They freeze and reheat well.

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