Prepare the coating

• Beat the eggs in a bowl.
• Place the panko breadcrumbs in a second bowl.

Coat the chicken

• Add all the chicken straight into the eggs and mix to coat.
• Take a couple of pieces at a time and press them into the panko.
• Use baking paper to help crumb the pieces quickly and evenly.

Bake the chicken fingers

• Arrange the crumbed chicken fingers on a lined baking tray.
• Drizzle with olive oil.
• Bake at 200 °C until golden and cooked through.

Serve

• Serve the chicken fingers hot with ranch dressing and tomato sauce for dipping.