Baked Honey BBQ Chicken Fingers

• Meat

  • 1 1/2 lbs Chicken breasts, skinless boneless tenders

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 4 cup honey1
  • 3/4 cup Your favorite bbq sauce

• Baking & Spices

  • 1 2 teaspoon smoked paprika2, smoked
  • 1/2 tsp Black pepper
  • 1 tsp Salt
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 1 Nonstick spray like pam

• Bread & Baked Goods

  • 1 1/2 cup Panko

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 3/4 cup your favorite BBQ sauce
• 1/4 cup honey1
• 1/2 cup whole wheat flour (or all-purpose flour) (measured correctly)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika2
• 2 large eggs
• 1 and 1/2 cup Panko (or more, as needed)
• nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joes!)

Directions

• Combine barbecue sauce and honey in a large bowl. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. Add the chicken strips to the bowl and stir to coat. Cover tightly and marinate in the refrigerator for 30 minutes and up to 4-6 hours. The longer, the more flavorful your chicken. Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray. Combine flour, salt, pepper, and smoked paprika in a shallow dish. Beat eggs in another shallow dish. Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess. Add more Panko to the dish if you are running low. Place the chicken strips on the prepared baking sheet. Spray each with nonstick spray to seal the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken fingers with more BBQ sauce. Store any leftovers in the refrigerator for up to 2 days.  Make ahead tip: Chicken fingers freeze well, up to 2 months. Bake frozen for about 18 minutes, flipping once, at 350°F (177°C).