Melba's Jammin' wrote:

>
> I've made chicken fingers using chicken tenders and panko crumbs and
> then baking them. Which reminds me to suggest that to my daughter.
>
> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not.

I had no idea that chicken tenderloins were more pricey than the breast.
I don't like that big tendon that runs down the middle.

I would experiment with cutting the breast along the grain or across it
to see if it makes much difference in the final texture.

There are so many dipping sauces to try, you're bound to find more than
one you like:

ranch/buttermilk herb
blue cheese and sour cream
oil-vinegar and herbs
sweet and sour
duck sauce
plum sauce
pureed peach or apricot with sugar and curry
butter-and-hot sauce (Buffalo wing)
chili sauce
ketchup-horseradish-onon
lemon-garlic

and probably best of all--any of your killer jams or jellies thinned
with vinegar or citrus juice.

gloria p