Homemade Take-Out Chicken Fingers

1. 1

   Heat oven to 450F.

2. 2

   Lightly coat a cookie sheet with nonstick cooking spray.

3. 3

   In a large plastic food bag mix bread crumbs, salt, pepper and thyme.

4. 4

   Beat egg with a fork in a medium bowl.

5. 5

   Add chicken and stir to coat.

6. 6

   Remove 3 strips at a time, let excess egg drip off, then place in bag with crumb mixture.

7. 7

   Close top and shake until chicken is well coated.

8. 8

   Arrange on prepared cookie sheet.

9. 9

   Repeat with remaining chicken.

10. 10

    Bake 10 minutes, turning once, until lightly golden and meat is opaque throughout.

11. 11

    Remove with tongs to a rack and let cool.

12. 12

    Dipping Sauce: Mix apricot preserves reduced-fat sour cream.

13. 13

    Spoon Dipping Sauce into small jars or containers with tight-fitting lids.

14. 14

    Pack chicken fingers in plastic containers.

15. 15

    Refrigerate until ready to go, then pack in a cooler.

* Per serving · 4 servings · Values may vary.

No additional tips available.