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.
They are really good!
1.5 lbs chicken tenders
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.
They freeze and reheat well.