These chicken fingers are great fun. Not only are they much healthier than the store bought chicken fingers without sacrificing taste, they’ve been upgraded with some classic herbs, bringing the flavors up a few notches.
I always find that I need to serve chicken fingers whenever there will be kids – even on special occasions. With this recipe, at least, I feel the chicken fingers are a bit more elegant than the regular variety, and adults love them as well! Don’t forget the dipping sauces (or ketchup)!
- 1.5 lb chicken breast, cut into strips
- 1⁄2 cup flour
- 1 egg
- 2 cups plain breadcrumbs or panko crumbs
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup mix of loosely packed parsley and cilantro leaves, finely chopped
- 1⁄4 cup loosely packed mint leaves, finely chopped (optional)
- 1 tbsp olive oil
Preheat oven to 425 degrees.
Place flour in a plate, bowl or ziplock bag. Place egg on a second plate. On a third place, mix together the crumbs, spices, and herbs.
Dredge chicken strips in flour, then egg, and then crumbs, making sure the pieces are coated all over. Place on a baking sheet pan.
Drizzle with olive oil and bake until the chicken fingers are golden, 15-20 minutes.