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.
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
- 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
- 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.
Recipe Testers Reviews
What a lot of fun these chicken fingers were to make! I can see why the recipe appeared in a family meal cookbook. Kids would love every part of the process—from pounding the hell (heck?) out of the chicken breast pieces to the dredging process. Good set of kitchen skill sets to learn, too. However, not all of the ingredients are listed (olive oil) nor are the amounts given in some cases (salt and pepper per flour portion) or exactly what they should be. I halved the recipe, but would still err on the side of having more egg and more cornflakes than what my new ratios came to. If a loose recipe doesn’t bother you or your kids, everyone should be fine. When it came to sautéing, I started with olive oil spray but soon added poured oil as needed. In a nonstick pan, this came to a good tablespoon of oil from the bottle. Sauté time was just right per side. As the pieces cook, you may wish to put them on a warmed plate or in foil in a warm oven. Like exposed fingers in the cold, these cool off fast.
This recipe for chicken fingers is scrummy! Golden-hued crunchy chicken in no time at all is my idea of a great weeknight meal. I usually bake my chicken fingers on a sheet pan but this recipe sounded so good and easy that I had to try it and it did not disappoint. I crushed my cornflakes in the blender and the cornflake crumbs adhered beautifully and added a nice crunch to the chicken. I used the pan-fried as suggested but since I used chicken tenders my pieces may have been a bit bigger and thicker so they took about 3 to 5 minutes per side. I used a thermometer to make sure they reached the 165°F mark to ensure they were cooked through. Will be making this one again—and I may even experiment with putting the chicken fingers on a baking sheet lined with parchment along with a light drizzle of oil on top.