Crowd-Pleaser
Sticky Chicken Fingers
Parmesan Potato Wedges
Ingredients
- 2 small boneless, skinless chicken breasts, pounded to ½-inch thickness
- ¼ cup all-purpose flour
- 2 large eggs
- 3 Tbsp water, divided
- ½ cup panko breadcrumbs
- ¾ cup packed brown sugar
- 3 Tbsp Frank's hot sauce (or use mild buffalo wing sauce)
- ¼ tsp garlic powder
Instructions
- Preheat oven to 425°F. Cut chicken in strips.
- Add chicken strips and flour to a large zip-top bag. Seal and toss to coat chicken.
- Place panko in a bowl. In another bowl whisk together eggs and 1 Tbsp water.
- Dip chicken in egg mixture, then toss in panko crumbs to coat.
- Place on a greased baking sheet, and spray heavily with cooking spray.
- Bake 15 to 20 minutes or until chicken is browned and cooked through.
- To make the sauce, combine brown sugar and hot sauce in a saucepan and stir over medium-high heat until melted and mixture comes to a boil.
- Remove from heat; stir in garlic powder and 2 Tbsp water until smooth.
- When chicken strips are done, toss in sauce. Serve warm with Ranch dressing, if desired.
Side Dish Ingredients
- 2 russet potatoes, cut into wedges
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ cup shredded Parmesan cheese
- Ranch dressing, for dipping
Side Dish Instructions
- Preheat oven to 425°F. Place potato wedges in a large bowl. Drizzle with oil, and toss.
- In a small bowl, stir together salt, garlic powder, and Italian seasoning.
- Sprinkle potato wedges with shredded cheese, tossing to coat, then sprinkle with seasoning mixture.
- Place potatoes on a greased baking sheet in a single layer, skin sides down.
- Bake 20 to 25 minutes until potatoes are tender and golden. Serve with Ranch dressing for dipping.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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