Recipes

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
2. Whisk eggs with clementine juice and set aside. Add crackers to a food processor; pulse until finely ground. Transfer to a shallow dish. Stir in butter, parsley, garlic, zest, salt and pepper.
3. Dredge each chicken strip in flour, dip in egg and coat in cracker crumb mixture. Arrange on prepared baking sheet.
4. Bake, turning once, for 12 to 15 minutes or until chicken is cooked through and golden brown. Serve with Clementine Dipping Sauce.
5. Clementine Dipping Sauce: Whisk barbeque sauce, mayonnaise, juice, zest and hot sauce (if using).

Tip: Use chicken tenders instead of cutting chicken into fingers, if desired.

Click HERE for a printable recipe card.