Saturday, January 14, 2012

Crunchy Chicken Fingers Recipe


I love chicken. Always, in any form (fried, baked, grilled, shredded, etc). But one particular afternoon (yes afternoon) I was craving-- I mean hankerin' --for chicken in a bad way. I decided it was going to be a dinner-for-lunch kind of day, and Kevin didn't mind.

These chicken fingers were fast and easy to prepare, and in my opinion are WAY more delicious than any already-breaded frozen chicken finger. At the very least they are much healthier. Kids and adults will love for dinner (or lunch. or game night. whatever.)

Crunchy Chicken Fingers Recipe
recipe by
Serves 2

1 large boneless skinless chicken breast
1 egg, beaten 
3/4 cup Italian bread crumbs (*homemade if possible, coarsely ground)
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp chili powder

Heat the oven to 400 degrees.
In a small, shallow bowl, beat the egg, adding in a few drops of water.
In a second shallow bowl stir together bread crumbs and seasonings.

Take the large chicken breast and butterfly it (cutting it in half through the middle so there are now two thinner breasts.) Slice each half of chicken into 1/2 inch slices.

Place a cooling rack on top of (inside) a large cookie sheet. This will allow the heat to circulate and crisp tops and bottom of the chicken fingers

Working in assembly line fashion, dip each chicken finger into the egg, coating well. Then dip it in the bread crumbs, patting on to coat thoroughly.

Place each chicken finger on the cooling rack/baking sheet, one or two inches apart. Once completed, bake for 20-30 minutes, until the insides are no longer pink and the coating is golden and crisp.

Serve with your favorite dipping sauce and roasted potato wedges.

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