Baked Chicken Fingers

Yummy! BAKED chicken fingers. You can cut them smaller and make nuggets or leave them in strips. Cook up some baked french fries and you have a healthy version of a drive thru favorite!

(this picture is before I cooked them, they turned golden and crispy-looking after I cooked them.)

• 1 cup prepared barbecue sauce
• 2 tablespoons dry mustard (or Dijon if you have it)
  
• 2 tablespoons honey
• 1 1/2 pounds chicken (use tenders or breasts, just cut them up)
  
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 1 3/4 cups coarse dry breadcrumbs
  
• Olive oil or canola oil cooking spray

Preparation

1. Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.