This is one of my new favorite ways to have chicken. We very rarely eat meat as a main dish, anymore, so when I have a chunk of meat, I like to make it special.
This is more of a method than a recipe. We recently got about six pounds of all natural chicken breast tenders on a great clearance deal. It was such a luxury not to have to cut and trim the chicken breasts myself, I made them all into chicken fingers.
After you set up, you just rinse the chicken, dredge it in the flour, coat it in the egg, and cover it in the crumbs. Lay it on the foil, and bake for about twenty minutes, flip, and bake for twenty minutes more, or until the centers measure 160 degrees.