Baked Chicken Fingers with Mango Dipping Sauce

We love this recipe! It's a delicious lowfat version of chicken fingers and the mango dipping sauce is really yummy too! Although, I had to make some revisions to the mango recipe because I didn't have all the ingredients - see my side not on the mango sauce. If you don't have mangos, you can eat the chicken with ketchup, bbq sauce, ranch dressing, or whatever dipping sauce you like. And the chicken makes great leftovers! I've chopped up the leftover chicken fingers and used them for salads - delicious! I even used them with spaghetti and parmesan cheese to make a sort of chicken parmesan dish. The sky is really the limit with these chicken fingers!

Baked Chicken Fingers

1 cup plain bread crumbs
1 cup corn flakes or toasted rice cereal, crushed
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive or canola oil
½ cup all purpose flour
3 eggs, beaten
1 to 2 pounds chicken breast tenders or boneless breasts, cut into 1“inch strips

Preheat oven to 375°F. Lightly spray a cookie sheet with cooking spray and set aside. Mix bread crumbs, cereal, brown sugar, salt, and pepper in a large mixing bowl or casserole dish. Drizzle oil evenly over the breading, then mix in.

Arrange three shallow containers, one with the flour, one with the beaten eggs, and one with the bread crumb mixture. Individually dip chicken tenders into flour, then eggs (letting excess run off), then breading mixture. Arrange breaded chicken pieces on the cookie sheet.
Bake in the oven for 15 minutes, or until crisp and brown all over. Serve with mango dipping sauce (recipe below).

Mango Dipping Sauce

1 tablespoon olive or canola oil
1 medium onion, finely diced
2 cups ripe mango, peeled and diced into 1/4“inch pieces
¼ cup orange juice
1 tablespoon agave nectar or honey
Salt to taste
Freshly ground black pepper to taste
1 tablespoon seasoned rice wine vinegar
1/3 cup fresh lime juice (2 to 3 limes, squeezed)

SIDE NOTE: I didn't have some of the ingredients so I substituted sugar for honey, used mango orange juice instead of plain orange juice, used white vinegar instead of seasoned rice wine vinegar, and skipped the lime juice - and it still came out really tasty. I also didn't have enough mango so I just cut down on the ingredients and eyeballed the amounts.

Heat oil over medium heat in a medium saucepan. Add onion and cook, stirring, about 7 minutes, or until translucent but not browning. Add mango, orange juice, and nectar or honey to pan. Season with salt and pepper. Cook over medium heat, stirring occasionally, about 5 minutes more, or until thickened. Remove from heat and stir in vinegar and lime juice, adding more to taste, if desired. Serve alongside chicken fingers warm or at room temperature.

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