Judy’s Baked Chicken Fingers

Having entertained kids on almost every occasion, I have concluded it is best to feed them whatever they will eat. Chicken fingers always go over big, as do hot dogs, and PB ‘n J’s. The prep for this can be done earlier in the day, with just the final baking taking place at mealtime. You could use chicken tenders, but be sure to snip off that white cartilage at the top.

Judy’s Baked Chicken Fingers

1/4 cup margarine
1 egg
2 Tablespoons milk
1 cup instant potato flakes*
1 teaspoon garlic
1/2 cup grated parmesan
3 boneless chicken breasts

Place margarine on a large-rimmed cookie sheet, and put in oven set at 350°. The margarine will melt as the oven pre-heats. Meanwhile, slice chicken in long, even strips. Combine egg and milk, beating until well blended. Pour into a shallow dish.
1. In a separate bowl, combine potato flakes, garlic powder and Parmesan. Roll chicken pieces first in the egg mixture, then in the flour. Dip briefly in the melted margarine and line up in rows on the cookie sheet. Bake 45 minutes or until golden. Can be refrigerated and reheated.

*Potato Buds are different and won’t work. Trust me, I tried it once!