Kid Pleasin Chicken Fingers Recipes

HEALTHY CHICKEN FINGERS

Steps:

• Heat your oven to 210° and line a large sheet pan with parchment paper
• Put your flour, whisked eggs and breadcrumbs into 3 separate bowls, and have the chicken strips ready on a plate. Have all these things near to each other as it can get messy, and the lined sheet pan within reach so you can out the chicken straight onto the pan as soon as they're breadcrumbed. Have a spare plate out for the floured chicken
• Dip the chicken strips into the flour and make sure all the chicken is covered. Pop each floured strip onto the plate when they've been dipped in the flour
• One by one, take a floured piece of chicken and dip it into the egg, then straight into the breadcrumbs making sure all the chicken is covered in breadcrumbs
• Put each piece of chicken on the sheet pan as soon as it's been breadcrumbed
• Repeat until all the chicken is done and then spray the chicken fingers with olive oil so they crisp up nicely
• Bake for 20 minutes, turning them half way through cooking and spraying the other side with olive oil. For very small chicken fingers, adjust the cooking time
• After the cooking time's up, I cut through the biggest one to make sure they're cooked through. If they're not quite done, pop them back in for a few more minutes
• Serve!

KID-FRIENDLY CHICKEN FINGERS

Steps:

• Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.
• Preheat the oven to 400 degrees F. In a flat dish pour 1/2 box of crushed shredded wheat. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray tenders on all sides with canola oil. Bake at 400 degrees F for approximately 15-18 minutes. In a small bowl combine mustard and honey.
• In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.

KIDS FAVORITE CHICKEN FINGERS

Steps:

• 1. Heat oven to 400^. Cover a cookie sheet with parchment paper, set aside. --- Cut chicken pieces into small finger pieces. Fill a large ziploc plastic bag with potato chips and seal. Now let the kids crush the chips with the back of a wooden spoon.
• 2. While the chips are being crushed; in a small bowl, whisk the eggs and milk until fully blended. Dip the chicken pieces into the egg mixture; then into the bag of crushed chips, let the kids shake gently to coat evenly.
• 3. Now you can place the pieces on the prepared baking pan. Bake for 20 minutes, turning only once during the cooking time. Serve with your favorite sauce or those suggested above.

KID-PLEASIN' CHICKEN FINGERS

Steps:

• Place chicken strips in a large plastic zipping bag. In a bowl, whisk together egg, buttermilk and garlic powder; pour over chicken. Seal bag and refrigerate for 4 hours, turning occasionally. In a separate plastic zipping bag, combine remaining ingredients except oil; mix well. Drain chicken; discard buttermilk mixture. Add chicken to bag with flour mixture; seal bag and shake to coat. In an electric skillet over high heat, heat several inches of oil to 375 degrees. Working in batches, add chicken and fry for 4 to 5 minutes, until golden and chicken juices run clear. Drain on paper towels.