Parmesan Baked Chicken Fingers

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• 1 cup buttermilk
  Ingredient note

  Source: 1 cup buttermilk
• 1 each and 1/2 pounds skinless (boneless chicken breasts or tenders)
  Ingredient note

  Source: 1 and 1/2 pounds skinless (boneless chicken breasts or tenders)
• 3/4 cup whole wheat flour (all purpose flour works fine too)
  Ingredient note

  Source: 3/4 cup whole wheat flour (all purpose flour works fine too)
• 1/2 teaspoon smoked paprika
  Ingredient note

  Source: 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
  Ingredient note

  Source: 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/2 teaspoon black pepper
  Ingredient note

  Source: 1/2 teaspoon black pepper
• 2 each large eggs (beaten or 1 egg + 2 egg whites)
  Ingredient note

  Source: 2 large eggs (beaten or 1 egg + 2 egg whites)
• 2 cups Panko breadcrumbs
  Ingredient note

  Source: 2 cups Panko breadcrumbs
• 3/4 cup freshly grated parmesan cheese
  Ingredient note

  Source: 3/4 cup freshly grated parmesan cheese
• 2 tablespoons honey
  Ingredient note

  Source: 2 tablespoons honey
• 2 tablespoons BBQ sauce (I used Kraft's Honey Hickory Smoked)
  Ingredient note

  Source: 2 tablespoons BBQ sauce (I used Kraft's Honey Hickory Smoked)
• 1/4 cup mayonnaise
  Ingredient note

  Source: 1/4 cup mayonnaise
• 1 tablespoon mustard
  Ingredient note

  Source: 1 tablespoon mustard
• 1/2 tablespoon sriracha sauce
  Ingredient note

  Source: 1/2 tablespoon sriracha sauce

1. for the sriracha honey mustard sauce: Place all ingredients in a medium bowl, give it a good stir until the sauce is mixed well. Additional sriracha can be added for more heat. Store covered in the refrigerator while you prepare the baked chicken fingers.
2. For the baked chicken fingers:Pour the buttermilk into a large bowl. If using chicken breasts, pound down till they're thinner and cut into strips. If using boneless, skinless chicken tenders - cut lengthwise in half. Add the chicken strips to the bowl and stir to coat with the buttermilk. Cover tightly and let marinate in the refrigerator for 30 minutes and up to 3 hours.Place 2 racks spaced apart near the center of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone pad. Spray lightly with cooking spray.In a shallow baking dish, combine the flour, paprika, chili powder, garlic powder, salt, and pepper. In another shallow baking dish, pour the beaten eggs. Place the panko breadcrumbs and parmesan cheese in a third baking dish. Coat each chicken tender in flour mixture, shaking off any excess. Next, dip in beaten eggs and drip off excess. Lastly, roll in the breadcrumb mixture, shaking off any excess. Place chicken strips on the prepared baking sheet. Spray each strip with nonstick spray on both sides, this prevents the breading from staying raw.Bake for 10 minutes. Turn each piece over and continue baking for an additional 10 minutes. Baking times vary depending on the thickness of chicken. Make sure yours is cooked through. Leftovers store well in the refrigerator for a few days. Reheat at 300 degrees F for a few minutes in a toaster oven.