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Witch Finger Chicken Tenders with Carrot Stick Dippers
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Oven

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 20 whole almonds
  • 4 large carrots, peeled and cut into sticks
  • 1/2 cup ranch dressing

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Set up three shallow bowls. Place the flour in the first, the beaten eggs in the second, and mix the panko, paprika, garlic powder, salt, and pepper in the third.
  • Dip each chicken tender in the flour, then the egg, then the seasoned panko. Press the coating on gently so it sticks.
  • Place the coated tenders on the baking sheet. Press one almond onto the tip of each tender to form a fingernail.
  • Bake for 18 to 20 minutes until the coating is golden and the chicken reaches 165°F inside.
  • While the tenders cook, arrange the carrot sticks on a serving plate with the ranch dressing in a small bowl for dipping.

Notes

Press the almonds firmly into the panko before baking so they stay attached after cooking. If the tenders brown too quickly, loosely cover the sheet with foil for the last few minutes. Leftovers reheat best in a 350°F oven for 8 minutes to keep the coating crisp rather than using a microwave.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowls, Oven