This recipe offers a delightful twist on classic chicken tenders, featuring a crispy herb-infused coating and a tangy garlic dip.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cut the chicken breasts into finger-sized strips, about the size of your thumb.
Uniform sizes ensure even cooking.
In a mixing bowl, combine the flour, salt, and black pepper.
Mix thoroughly to evenly distribute the seasoning.
In another bowl, beat the eggs until smooth.
Adding a splash of water can make the egg wash lighter.
In a third bowl, mix the panko breadcrumbs, paprika, garlic powder, and dried basil.
Grinding the panko slightly can create a finer coating.
Dredge each chicken strip in the flour mixture, then dip into the egg wash, and finally coat with the breadcrumb mixture. Place on the prepared baking sheet.
Press the breadcrumbs gently onto the chicken to ensure they stick well.
Lightly spray the coated chicken strips with cooking spray to enhance crispiness.
Using a spray ensures even coverage without excess oil.
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
In a small bowl, mix the mayonnaise, minced garlic, lemon juice, parsley, salt, and black pepper to make the dip.
Let the dip sit for a few minutes to allow the flavors to meld.
Serve the crispy chicken fingers with the garlic dip on the side.
Garnish with extra parsley for a fresh touch.
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