Baked Chicken Fingers

If you say you don't like chicken fingers, I don't believe you.  Sadly, a lot of us don't eat chicken fingers anymore because we are aware of the quart of oil used to make them.  Well, you can thank me later for finding Food Network's healthier version.  Thy are nice and crunchy and majorly satisfying for about half of the fat and calories traditional chicken fingers would cost you.

2 large eggs
kosher salt
2 cups panko (Japanese style bread crumbs)
3 boneless, skinless chicken breasts (1.5-1.75 lbs total)

Preheat oven to 400 degrees. Cut chicken breasts into 1 inch wide strips. Whisk the eggs and place in a shallow dish.  Pour panko into another shallow dish. Coat the chicken strips in the egg mixture and then  layer them with panko so all of the chicken strips are covered in the panko.  Do this to all of the strips.  Place chicken strips on a baking sheet, sprinkle with sea salt and bake until the chicken is cooked through and the panko is crispy and browned, about 20-25 minutes.

Feel free to experiment with spices here, if you like a little more flavor just mix your favorite spices and herbs into the panko before you coat the chicken with it.

Serves 4. Print Friendly and PDF

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