Lunch: Chicken Fingers

Chickens don't have fingers! I think the name comes from how you eat them. This part of the chicken is the loin, which comes from the breast. The loin has a little yellowish-white tendon at one end that is sometimes tough to chew. You can cut this tendon

Ingredients

1 lb. chicken tenders (The package might call them "loins")
1 c. flour
1 tsp. salt
1/2 tsp. Pepper
1/4 tsp. baking powder
1 egg
Cooking spray

Instructions

Preheat the toaster oven to 375 degrees. Rinse the chicken under running water in the colander, and blot it dry with the paper towels. The drying part is important because the coating won’t stick to wet chicken, so don't skip it.
Combine the dry ingredients in one of the shallow dishes. (Since this recipe uses baking powder, you need to measure out the dry ingredients carefully.) Use the fork to mix them together.
Use the fork to beat the egg lightly in the other shallow dish. Now the fun part: dredge each piece of chicken first in the flour (shake off any extra), then in the egg, and then back in the flour. Finally, place the chicken on the baking sheet. Lightly spray the tops of the dredged chicken with oil.
Bake for 15 minutes. Flip the chicken pieces over with the tongs. Lightly spray them with oil, and bake another 5 minutes until golden brown.
To make sauce: Combine honey and mustard in a small bowl. If you're sharing, let each person have their own little bowl of sauce.
Let the chicken fingers cool before you dip them in Honey Baby Sauce. Chow down.

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