Chicken Fingers with Apple Butter-Peanut Sauce

Oxmoor House
The sauce for these chicken fingers is so good you'll want to dip into it again and again.
10 appetizer servings


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1 pound skinned and boned chicken breast halves
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
1/3 cup milk
1/2 cup Italian-seasoned breadcrumbs
1/4 cup sesame seeds
1/4 teaspoon salt
3 tablespoons butter or margarine, melted


Cut chicken into 1/4" lengthwise strips. Combine flour, 1 teaspoon salt, and pepper in a large zip-top plastic bag. Add chicken strips, seal bag, and shake to coat.

Combine egg and milk in a shallow dish, stirring well. Combine breadcrumbs, sesame seeds, and 1/4 teaspoon salt in a shallow dish. Dip chicken strips in egg mixture, and dredge in breadcrumb mixture. Place in a lightly greased 13" x 9" pan; drizzle with butter.

Cover and bake at 425° for 20 minutes; uncover and bake 18 to 20 more minutes or until done. Serve with Apple Butter-Peanut Sauce, using short wooden skewers.

Created date

October 2003