Baked Chicken Fingers with Dipping Sauce

For the chicken fingers:
Preheat oven to 450ºF. Line half sheet pan with nonstick foil (or regular foil coated with cooking spray). In a gallon-size zip-top bag, combine breadcrumbs, Parmesan cheese, garlic salt, and paprika until well blended.

Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat. Place coated chicken strips on prepared pan; drizzle with melted butter. Bake, uncovered, in preheated oven for 12–15 minutes or until cooked through.

For the dipping sauce (makes 3/4 cup):
Stir ingredients together and chill until needed.