Baked PARMESAN RANCH CHICKEN FINGERS
3 boneless, skinless chicken breasts ~ cut into 1” wide strips (easiest to do this while the chicken is still partially frozen * I like to slice them lengthwise, but for children you might want shorter ones across the breast)
1 cup ranch dressing……………………………….............1 TB milk
2/3 cups Panko bread crumbs…………………....….....1 tsp. Kosher salt
1/2 cup finely grated Parmesan or Italian blend cheese (the cheap dry type, that's in a shaker container)
1/2 tsp. smoked paprika
1/2 tsp black pepper…………………………………..........non-stick cooking spray
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In a large zippered bag, pour in ranch dressing and milk. Toss in the chicken strips, zip up the bag (squeezing out all excess air), and shake or massage the bag until all strips are coated with ranch dressing. Let marinate for 15-30 minutes.
Preheat oven to 450. Line a baking sheet with foil and generously spray with buttery or olive oil cooking spray. Set aside.
In another large zippered bag, combine the rest of the ingredients; zip it up and shake to combine well. Add marinated chicken strips (about 4-5 at a time) into the bag, zip up, and shake until coated well.
Bake for 20-30 minutes total, turning them over half way through the baking time (cook time depends on how thick your chicken fingers are). If the chicken looks too dry when you flip it over, spray it generously with your buttery or olive oil cooking spray.
When they are completely cooked the outside should be a golden brown, and the inner chicken completely white. * If they aren't as golden brown and crispy as you want, just give them another spray of cooking spray on both sides and flip them over again ~ put back in for another 5 minutes. Remove from the oven and serve immediately (or reheat later in the microwave).
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COMEBACK SAUCE (for dipping)
1/2 cup mayonnaise.......................................................2 TB ketchup
1-2 TB hot sauce (i.e. Tabasco), depends how hot you want it
1 tsp. Worcestershire sauce........................................1 tsp. garlic powder
1/2 tsp. black pepper.....................................................1/2 tsp. smoked paprika
Whisk all ingredients together until smooth. Cover and store refrigerated until ready to serve.
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TIP: You could also put some potato wedges or zucchini slices on the baking sheet to roast with the chicken. Toss either with extra-virgin olive oil, and sprinkle with some Kosher salt. * I used 2 baking sheets, so I didn't crowd the chicken and could put potatoes on there too. Lots of chicken fingers because they heat up well in the microwave and make a good snack later too ** **
NOTE: If your potato wedges aren't quite done when the chicken is ready, put them into a microwave-proof dish; cover lightly with waxed paper and zap them for 3-4 minutes (or until soft inside, but crisp outside)