Baked Chicken Fingers

Happy Halloween! (and happy 200th post to me). Let's make some kid food and watch Hocus Pocus! I can't be the only 31-year-old that gets a strong craving for some chicken fingers every once in a while. These are super easy to make, not fried and really satisfy my kid food craving. The proportions listed below are a sort of middle of the road flavor intensity. Feel free to add more spices, less spices, reduce the salt, or change the spices all together!

Two chicken breasts will get you a heck of a lot of fingers, more than two people can eat. I'd say 1/2 to 3/4 of a breast per adult. These aren't too shabby cold and can be reheated in an oven or toaster oven. If your strips are really thin, you can reduce the time and check them at 15 minutes. I like to take the fattest strip out and cut into it. If it's done, the rest will be too.

BAKED CHICKEN FINGERS

2 medium chicken breasts (serves 2)

1 teaspoon crushed rosemary

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 cup Parmesan cheese, finely grated

1/2 teaspoon salt

2 cups bread crumbs (Panko)

1-2 eggs

2 tablespoons flour

1 tablespoon vegetable oil

1. Preheat the oven to 350°F. Slice chicken into similar sized strips.

2. Crack eggs into a shallow bowl and whisk in the vegetable oil.

3. Dredge the chicken strips in flour.

4. Mix all remaining dry ingredients together in a shallow bowl for the breading.

5. Coat chicken pieces in egg, then breading, transfer to baking sheet.

6. Bake for 15-20 minutes.

I skipped a step this time and bought a package of "stir fry" chicken pre-cut. But slicing a breast up is no big deal, so there is zero need for a special cut. Just try to keep them similar sizes and thicknesses when you cut your own strips.

Rinsed and patted dry. Set these aside while you prep your spices and set up your assembly line.

Seasoning blend of smoked paprika, rosemary, freshly grated parmesan cheese. Mix this into the bread crumbs to add a kick. Oh, and do yourself a favor and use Panko bread crumbs.

Mix all the dry ingredients together in a shallow bowl.

Set up an egg and breading station! I use 1-2 eggs depending on how many fingers I'm making. You'll be surprised at how many fingers you can cut from a single chicken breast. I like to keep my Panko and spices on hand if I need to mix up another breading batch.

 At the end of your assembly station should be your baking sheet. They will still be fine right on the baking sheet, but a rack like this allows air to move fully around the chicken finger, crisping all sides.

I like to toss the fingers in white flour before breading them. The breading stays on much better. I think this is a common practice. A gallon bag makes doing all of them at once a cinch.

First dip your chicken finger in the egg and oil, coating it.

Then transfer to the next bowl, coating it fully with breading. 

 Then onto the baking sheet. Arrange them in a single layer, not touching.

Serve with this delicious smoky whiskey ketchup or homemade ranch!