I am staying home sick for the day, Christopher is working from home today and we are getting our first bit of “snow” today.
I thought it was a good time to share a great recipe with you…
I made these crispy chicken fingers for dinner the other day, and Christopher declared it the best thing I have ever made.
Here’s the recipe:
9 ounces chicken breast or chicken tenders
1/4 cup low-fat buttermilk
3 to 4 tablespoons flour
1 egg, beaten
3/4 to 1 cup Panko
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili pepper
1 tablespoon grated parmesan cheese
Thaw chicken, if frozen, and cut breasts or tenders into strips or “fingers.” Place in shallow bowl or dish, cover with buttermilk and set aside. Let marinate and tenderize for at least an hour.
Preheat oven to 375 degrees and grease a baking sheet or roasting pan and set aside.
Gather three shallow dishes (baking/casserole dishes work well) and line them up on the counter or a table. Place flour in the first dish, beaten egg in the second and Panko in third. Season flour and breadcrumbs with 1/4 teaspoon of each spice (i.e. 1/4 teaspoon salt into the flour and 1/4 teaspoon salt into the breadcrumbs, and so on) and mix with fork. Add parmesan cheese to breadcrumbs and mix with fork.
Remove chicken from buttermilk, one piece at a time, and shake off excess liquid. Dredge chicken in flour, then egg, then breadcrumbs and place on baking sheet or roasting pan.
(I did not take pictures of this step, as I had to maintain one dry hand and one wet hand to bread the chicken. I really didn’t want egg on or in my camera.)
Place chicken in oven and bake for about 15-20 minutes, or until chicken is cooked through and breading is golden brown and crispy.
I also made dipping sauces—spicy barbecue sauce for Christopher, and honey mustard for me. I just mixed 1 tablespoon barbecue sauce with almost 1 tablespoon hot sauce for Chris’ sauce, and I just mixed 1 tablespoon Dijon mustard with 1 tablespoon honey for my sauce.
I got three servings out of this recipe, and I paired the chicken fingers with a heap of corn—no fries, no potatoes, no chips necessary. These chicken fingers were tender and flavorful; the breading was light and crispy and flavorful (with a kick); and the dipping sauces were an excellent complement to the meal.
I hope you’ll try it. I plan on trying these again very soon and making an Italian version with dried herbs and either green beans or asparagus or something… There are lots of ways to adapt this one.
Enjoy your afternoon and evening—whether your weather is as gloomy as ours or much more pleasant.