Baked Fried Chicken Strips

Notes: a healthier version of chicken fingers that is simple and quick. A honey-mustard dipping sauce would go well with them (or even straight up honey, for a throw back to those chicken-nuggets-dipped-in-honey days)

1 ½ lbs chicken tenderloin strips

Milk

½ teaspoon salt

1 Tablespoon Season All

¾ teaspoon pepper

1 cup flour

2 teaspoons paprika

¼ cup butter

Place chicken tenderloin strips in a bowl. Pour enough milk over chicken to cover. Let soak for 30 minutes.

Preheat oven to 400 degrees.

In a gallon size Ziploc bag, mix salt, Season All, pepper, flour, and paprika.  Remove chicken from milk, shaking off any excess milk. Add to flour mixture in bag. Seal and shake bag until well coated.

Add butter to a 9x13 inch pan, and place in oven until melted. Remove from oven. Remove chicken from flour mixture, shaking off extra flour, and place in the pan with melted butter.

Bake for 15 minutes. Turn chicken, and cook another 10 minutes, until cooked through and crispy.