A delightful twist on classic chicken fingers, paired with a sweet and tangy plum dipping sauce.
Preheat your oven to 400°F and grease a baking sheet.
Using parchment paper can make cleanup easier.
Cut the chicken breasts into strips and pat them dry with a paper towel.
Drying the chicken helps the coating stick better.
In a shallow dish, combine the breadcrumbs and paprika.
Mix well to evenly distribute the paprika.
Place the mayonnaise in a separate bowl.
You can add a splash of water to thin the mayo if needed.
Dip each chicken strip into the mayonnaise, then coat it with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure a good coating.
Arrange the coated chicken strips on the prepared baking sheet in a single layer.
Leave space between the strips for even cooking.
Bake the chicken strips for 15 minutes, then flip them over and bake for another 10 minutes or until golden and cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F.
In a small bowl, mix together the plum sauce, soy sauce, and ketchup.
Adjust the sauce ingredients to taste, adding more soy sauce for saltiness or ketchup for sweetness.
Serve the baked chicken strips with the dipping sauce on the side.
Garnish with chopped parsley for a touch of color.
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