Baked Chicken Thigh Fingers with
jalapeno Jelly dipping sauce
Let’s talk about Chicken for just a minute, everyone has their preference to white or dark meat, so do as you will, for me and the hubby…well, we enjoy and juicer dark meat, and yes I know why it’s so moist and juicy..more fat! That is just fine with us, it’s still a great choice, all things in moderation right? Plus I think I get extra points for baking them.
- 2-3 pounds boneless skinless Chicken Thighs, Cut in strips
- 2 cups Panko Bread crumbs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp salt
- 1 tsp pepper
- 3 eggs
Preheat oven to 450, and line a baking pan with parchment paper.
Mix together in a bowl Panko and all spices, in a separate bowl slightly beat eggs.
Take chicken strips and dip in egg, then coat in Panko spice mixture, pat on well to make even coat.
lay on lined baking sheet.
Bake for 20 minuets.
Serve Hot with this Jalapeno jelly for dipping
Or if Jalapeno is not your thing try this yummy Sweet BBQ Sauce!