Baked Chicken Fingers with Homemade Ranch & Honey Mustard Dipping Sauces

For the chicken fingers:
Preheat oven to 425ºF (219ºC).

Take 3 shallow bowls and set them in a line to form your chicken finger assembly line. Place a greased baking tray at the end of the line.

To the first bowl add flour, salt, black pepper, and paprika and mix. To the second add egg and milk. Whisk with a fork. To the third add panko breadcrumbs.

One at a time, place each chicken finger into the flour to coat, get rid of excess flour, then place into the egg wash dish to coat, then place into panko dish and coat well. Then place chicken onto your greased baking tray.

Spray chicken with more cooking spray (or add a little bit of melted butter or oil on top of each chicken tender). Place in the oven for 10 minutes, flip, and let them go for another 10 minutes. Make sure to remove the tray from the oven quickly after the first 10 minutes so as not to release the hot air, which would decrease the oven temperature.

Serve with your favorite dipping sauces or mine below! Enjoy!

For the honey mustard dipping sauce:
Mix together all ingredients and serve on the side.

For the ranch dipping sauce:
Mix together all ingredients and serve on the side.