Chicken Fingers
published by silverspoon on Jun 7, 2008
The classic children’s favorite. Make it in a large batch so that you only need to mess your hands once. Place the uncooked fingers in individual plastic bags in the freezer to meet any hungry child’s demand any day of the week.
SERVES: 2 to 3
PREP TIME: 10 minutes
COOK TIME: 5 minutes
Ingredients
- ½ cup all-purpose flour
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup panko or Japanese breadcrumbs or crushed cornflakes (another option: crushed saltine crackers)
- 2 chicken breasts, no bones, skin off, and cut into finger-like portions
- Cooking oil
Method
- In a bowl, put the flour and season well with salt and pepper, In a bowl set to the right of the flour bowl, place the egg. In a plate to the right of the egg bowl, place the breadcrumbs. You have just set up what chefs call a standard breading station.
- Dredge (that is, roll each chicken finger in flour and dust off the excess). Then dip the chicken finger in the egg mix, then in the breadcrumb mix. Arrange the fingers like lined-up soldiers on a tray. (Freeze at this point if you are making a big batch)
- If frozen, spray some cooking oil on the surface and bake at 375oF until crisp and golden. Serve with your favorite ketchup or dressing.
