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The Cook Book

Baked Chicken Fingers

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baked potatoes

INGREDIENTS:

  • 1 pound chicken tenders or boneless,skinless, cut lengthwise into 1/2-inch pieces
  • 1 or 1/2 cups wheat biscuit crumb
  • 1/4 cup olive oil 1/2 tsp
  • sea salt as needed
  • 1/4 tsp freshly ground black pepper, plus more as needed
  • 2 large eggs

METHOD:

Heat the oven to 232 C. Season the chicken on both sides with salt and pepper; set aside. Combine the wheat biscuit crumbs, olive oil, and salt and pepper in a shallow dish. Place the eggs in a second shallow dish and lightly beat with a fork. Dip the chicken pieces in the eggs, then dip them in the cracker mixture. Place the coated chicken pieces in dish and place it in oven. Bake until the chicken for about 15 minutes. Serve with your desired dipping sauce.

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