Crispy Panko Chicken Strips with Polynesian Dipping Sauce

Crispy Panko Chicken Strips with Polynesian Dipping Sauce @EclecticEveryday

We love chicken fingers, and when I want to bake them instead of frying, I always turn to panko. It makes chicken so crispy and delicious. I paired these tenders with my interpretation of my son’s favorite fast food sauce. The main two ingredients in the sauce are ketchup and honey, so it’s very kiddie friendly.

This recipe was created for Babble’s Family Kitchen.

Crispy Panko Chicken Strips with Polynesian Dipping Sauce @EclecticEveryday

Crispy Panko Chicken Strips with Polynesian Dipping Sauce @EclecticEveryday

Crispy Panko Chicken Strips with Polynesian Dipping Sauce

Ingredients:

Chicken

2 lbs boneless skinless chicken breasts cut into strips
2 eggs, whisked
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper

Breading

2 cups Panko Crumbs
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper

olive oil spray, or PAM

Sauce

1/3 cup ketchup
1/4 cup honey
2 tablespoons vinegar
1 tablespoon oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:

1. Preheat oven to 400 degrees. Add chicken strips, along with the first group of ingredients (egg and spices to a large bowl). Mix well.

2. Add all ingredients for Polynesian sauce to a bowl, and whisk well. Refrigerate until ready to use.

3. Add all ingredients for breading to a large bowl. Bread chicken strips and place on wire rack on a baking sheet. Bread all chicken strips and then spray lightly with olive oil spray or PAM.

4. Bake chicken for 30-45 minutes, or until chicken is firm, golden brown, and has an internal temperature of 165 degrees.

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