Preheat the oven to 425 degrees. Spray a baking pan with cooking spray.

Slice the chicken breasts into 1 inch wide strips. Add the
chicken and flour to a large zip top bag. Seal the bag and shake to coat the chicken in flour.

Place the breadcrumbs, salt, and black pepper in a dish. Place the eggs in another dish.

Remove the excess flour from the chicken. Dip
the chicken in the egg mixture and coat with the breadcrumb mixture.

Place the chicken in the pan. Spray the chicken with cooking spray.

Bake for 20 minutes or until the chicken is cooked through.

Meanwhile, combine all the ingredients for the sauce in a small saucepan. Heat on medium high heat until boiling, stirring constantly. Reduce heat and simmer for 5
minutes.

Pour the sauce over top of the chicken fingers and bake for an additional 5-10 minutes.

Remove from the oven and serve with ranch dipping sauce.