Chicken Fingers have always been a favorite of mine, but I've never been a fan of the deep fried version. I love to make them at home for dinner, served with plum sauce, a good Caesar salad and some oven fries. They appeal so much to my family that they are always a hit. I've tried lots of different recipes, but settled on coming up with my own and my family declared it the best, so I'm sticking to it.
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 tsp smoked paprika (you can use regular paprika if you want)
pinch garlic powder
1/2 tsp oregano
fresh cracked pepper
3 half chicken breasts, cut into strips
Pre-heat the oven to 425 F and spray a rimmed baking sheet with non stick oil spray.
In a pie plate, stir together the bread crumbs, Parmesan cheese, paprika, garlic powder, oregano, salt and pepper together. Set them aside.
Crack the eggs into a bowl. Working assembly style, dip the chicken strips first into the egg mixture, then roll in the bread crumbs. Place them on the prepared baking sheet and continue until you have coated all the chicken.
Bake for about 12-15 minutes, until browned and cooked through.