If using wooden skewers, soak them in water for about 20-30 minutes. Heat oven to 425. Line a rimmed baking sheet with parchment or foil and lightly coat with Sweet Cream Butter EVOO
Insert a stick lengthwise into each chicken tender, leaving enough exposed at the bottom to make it easy to hold
Brush each chicken tender generously on all sides with the Raspberry Honey Mustard dip
Combine panko, sea salt and pepper in a shallow dish. Press each coated chicken tender firmly into the panko, turning until all sides are covered, Press the crumbs into the chicken so they adhere well
Arrange the chicken fingers on the prepared baking sheet, leaving space between them. Lightly drizzle Sweet Cream Butter EVOO over the panko coating. This helps the crumbs become golden and crispy as they bake
Bake for 16-20 minutes , turning once about halfway through, until the coating is golden and the chicken reaches 165 internally.
Give the hot fingers a very light finishing drizzle of Sweet Cream Butt3r EVOO. Serve immediately with extra Raspberry Honey Mustard Dip