This is a no frills, not that fancy, non-foodie dinner. Peaked your interest yet? When I was a kid, there was usually one thing I would order when we went out. Chicken Fingers. What kid didn’t love chicken fingers? Ah, hello, McDonald’s has made a fortune on their chicken nuggets for kids and I’m sure Tyson is doing a bag up job selling their frozen kind. While I do not promote going to McDonald’s or buying frozen Tyson chicken fingers (have you watched Food, Inc? – well you should, very enlightening), I did enjoy making my own. Simple, easy and no frills.
Non-Foodie Chicken Fingers
1 package chicken tenders (organic, free range preferably – you can get them at Trader Joe’s now)
Flour
3 Eggs
Milk
Panko bread Crumbs
Salt & Pepper
Preheat oven to 350 degrees.
Set up your dredging stations. 1 flour, 1 w/the egg & milk, 1 with the panko. Mix the eggs and milk with a fork (eyeball the milk, doesn’t take that much). Generously salt and pepper the flour. Dreg the chicken tenders in the flour, then egg mixture and then into the the panko. Place on prepared baking sheet. Bake for 25-30 mins. If you want that “golden”, fried look. Turn on the broiler for a few minutes. Serve with ketchup 😉
I also needed a vegetable, so I served mine with roasted cauliflower and butternut squash. Lightly oil, salt and pepper the veggies. Toss to coat. Roast squash in 400 degree oven for 45 minutes, cauliflower for 35 mins. Remember when you couldn’t leave the dinner table till you finished your veggies? I promise you won’t mind finishing these.
Every Kids Favorite – Chicken Fingers
Roasted Butternut Squash
Roasted Cauliflower
