Re:Chicken Fingers with Honey baby sauce
I laud your effort for sharing with us as a relatively new poster. I have no criticism of your recipe and if it works for you, great. Yours is not only low fat, but very energy efficient if you're using a toaster oven. I do the same using a convection oven during the summer months at home. It's hard enough to cook for one or two, especially if there are dietary restrictions. Recipes like this are sorely needed.
I thought that I'd suggest a bit of enhancement you might want to try that we developed based on our patron's feedback. I used to offer a low fat alternative to our regular servings for those that were trying to mind a diet or had dietary issues. You can't accommodate everyone with special needs, but you can try. One of those entrees was oven baked chicken fingers or thin sliced cutlets. Flour based breaders can be enhanced to give a better texture more like deep fried when baked with a little secret. Crushed corn flakes or old, stale baguette bread cut up and run through your food processor until it's fine. Croutons work well too. My ratio was 1 cup fine crumbs to 1/4 c self rising flour. You already have the baking powder in yours. I used seasoned flour for the first undercoat and then egg substitute wash for breading with the seasoned crumb/flour mixture. I would also add 1/2 tsp each of paprika, garlic powder, onion powder, and sugar to what you already have in mine. We did ours at a higher temp of 425 degrees for a total of 12-13 minutes because it seemed to produce a better texture with the commercial vegetable spray we used. Cayenne substituted for the black pepper in a smaller amount makes a nice, spicy alternative or use a hot sauce added to the egg wash. For more plump, you can brine the strips for no more then 30 minutes or less with ice before breading for a juicier chicken finger. A modification using parmesan cheese added worked great for Tilapia fillets and using butter flavored spray. Ten minutes is good. Also we butterflied and flattened shrimp leaving on just the tail using the above as another alternative. Instead of using our usual honey mustard or Chipotle ranch which is much too high in fat b/c of mayo that we served with the deep fried version, we ended up using Ken's Lite honey mustard dressing for the chicken. We had enormous success with these three. These don't hold well, so they need to be plated and served as quickly as possible.