Single Servings

Cooking for a single person

Chicken Fingers

Posted by zerfall on April 5, 2009

Making your own breaded chicken fingers is super easy and healthier then what you would buy at the store. Making them in small batches using fresh chicken breast taste better then frozen chicken fingers by far.

Chicken Fingers

Chicken Fingers

I usually make enough for two meals as they reheat great, and by putting them into a wrap or something it keeps it from feeling
like eating the same meal two days in a row.

Chicken Fingers

2 Ends of Whole Wheat Bread
1 tbs Grated Parmesan Cheese
1/2 tbs Dried Oregano
1 tsp chili flakes
salt and pepper to taste

2 Chicken Breasts
1 egg beaten
3 tbs flour

Cut end pieces of bread into 2cm cubes and put into food processor with the rest of the breading ingredients, this is a great place to add extra flavours so feel free to add whatever else or take away things you don’t like. Process until the bread is fine. Spread on a baking sheet and let it dry out, you can speed this up by putting it under the broiler, this will also toast the bread. Alternatively you can toast the bread before putting into your processor.

Preheat oven to 190C(375F). Cut the breast into strips about 1.5cm wide. Get three bowls or plates that have a bit of a lip on them. In the first put the flour(using whole wheat four add a bit of extra flavour that I like), in the second the egg, and in the third your breading. use one hand to handle the dry stages (flour and breading) and the other hand for the wet stages(raw chicken and egg).

Take a chicken strip and put it into the flour, cover it and shake off any excess, then place it into the egg. Make sure it get coated and let excess drip off, and place it into the breading. Cover it with the breading and once more shake off any excess, then place it on a baking sheet.

Once you’ve got them all breaded and in one layer on the baking sheet, pop it into the oven for 20 minutes turning them over once. They’re great for dipping in your favourite sauce.


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