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Crispy Chicken Fingers

Prep Time:

10 min

Total Time:

1 hr

Makes:

What You Need!

1/4 cup MIRACLE WHIP Dressing, divided

2 Tbsp. milk

1/4 tsp. cayenne pepper

4 small boneless skinless chicken breasts (1 lb./450 g), each cut lengthwise into 3 strips

1 pouch SHAKE'N BAKE Original Coating Mix

3 Tbsp. KRAFT RANCHER'S CHOICE Dressing

2 tsp. chopped green onions

Make It!

HEAT oven to 400ºF. Mix 3 Tbsp. Miracle Whip, the milk and pepper. Marinate chicken in Miracle Whip mixture in resealable plastic bag in refrigerator 30 min.

POUR coating mix onto plate. Dip chicken, one strip at a time, in coating mix, turning to evenly coat; discard marinade. Place in single layer on baking sheet.

BAKE 20 min. or until chicken is cooked through. Meanwhile, mix remaining Miracle Whip, ranch dressing and onions. Serve as a dipping sauce for the chicken.

Kraft Kitchens Tips

Barbecue Dipping Sauce

Omit ranch dressing and onions. Reduce Miracle Whip to 3 Tbsp. Mix 1/4 cup Kraft Original BarBQ Sauce and 1/4 tsp. grated orange peel. Use as a dipping sauce for the chicken instead of the Miracle Whip mixture.

How to Double

Prepare as directed, doubling all ingredients. For best results, be sure to use a baking pan large enough to arrange chicken strips in single layer in pan. Makes 8 servings.

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