A massive step above regular old chicken fingers.
4 tablespoons soft butter, divided
3 - 4 eggs
1 cup flour
1 pound roasted, salted sunflower seeds, pulsed in a food processor until slightly finer (do not overpulse)
2 - 2 1/2 pounds chicken tenders, halved lengthwise
For dipping sauce:
1 cup orange marmalade
1 teaspoon red pepper flakes
2 tablespoons sour cream
Preheat oven to 375 degrees F. Brush a baking sheet (with sides) with 2 tablespoons butter.
In one small bowl, lightly beat eggs. Place flour in a pie plate and sunflower seeds in a pie plate or loaf pan. Triple dip chicken fingers: First dredge in flour, then in egg, then in sunflower seeds. Arrange on baking pan. Brush tops with remaining butter. Roast 15 minutes. Increase oven temperature to 425 degrees F. and roast another ten minutes, or until tops are lightly browned.
Meanwhile, make sauce: In a small saucepan, heat up marmalade until it melts. Stir in pepper flakes. Remove from heat and allow to cool. Then, mix in sour cream. Pour into a dipping bowl.
Arrange chicken fingers on platter and serve with dipping sauce. Makes a platterful. Note: These freeze well (not the dipping sauce). Arrange baked chicken fingers on another baking sheet. Freeze, uncovered. Transfer to a freezer bag. At party time, reheat in a 475 degrees F oven for about ten minutes.