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Chicken Fingers

Wouldn’t it be nice if your kids approached dinner at your house with the same gusto that they do at the local pizza joint? This homemade chicken fingers recipe attempts to replicate the kid-menu dining experience at home in as healthy a way as possible.–Pilar Guzmán, Jenny Rosenstrach and Alanna Stang

LC The Way Things Are Note

Curious about the funnily named fillers that find their way into our pathetically processed food? Us, too. Which is why we prefer to pass on the muck and make our own chicken fingers. Besides, there’s no comparison in terms of taste between what you find in the freezer and what you get with the recipe below. If you’re also curious about the history of chicken fingers, we can help you with that, too.

Chicken Fingers Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4 to 6

Ingredients

  • 1 1/2 pounds organic boneless, skinless chicken breasts
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1 1/4 cups crushed cornflake crumbs
  • Olive oil, for frying
  • Ketchup (what else?) for dipping

Directions

  • 1. Pound the living hell out of your chicken breasts. (Don’t bother continuing with this recipe if you skip this step. It’s by far the most important–for many reasons.) Cut the chicken into strips or chunks that closely resemble the size and shape of the chicken fingers or nuggets at your kids’ favorite restaurant.
  • 2. Set up your dredging station with a rimmed plate containing the eggs, a plate with a mound of flour (that you’ve salted and peppered), and a plate with the cornflake crumbs.
  • 3. Dredge your pounded chicken fingers first in the flour, then in the egg, then in the crumbs. Be sure to jiggle the chicken in between dips and dredges to allow any excess ingredients to fall away.
  • 4. In a large skillet over medium-high heat, sauté the chicken in a tablespoon or so of olive oil for about 2 to 3 minutes each side. Serve hot–with a great big dollop of ketchup, if you must.
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