Crispy baked chicken fingers with ranch dip

ratings | Rate this recipe

Dietitian's note:A healthy, yummy, and lower sodium alternative to store-bought chicken fingers

WHAT YOU NEED

For the dip:

Serving size: ½ chicken breast with 3 tbsp of dip

Preheat oven to 230 ºC (450 ºF).
Pour ½ cup of flour into a small bowl. (To be used in step 6a below.)
In a bowl, whisk together Pediasure Complete^® and eggs. (To be used in step 6b below.)
In a separate bowl, combine remaining flour (250 mL), panko, salt, and pepper. (To be used in step 6c below.)
Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.
Bread chicken as follows:
1. Dip chicken in flour.
2. Dip into PediaSure Complete^®/egg mixture.
3. Dip in breadcrumb mixture, turning to coat.
Place chicken strips on a baking sheet and bake for
20 minutes or until cooked through and golden brown.
While chicken is cooking, combine all ingredients for the dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat!