Wednesday, July 12, 2017

Baked Chicken Fingers

This is one of the easy meals that you can serve at home.  My girls totally loved this.  I can serve this with a side of salad and potato-totes.  Or it can very well be an appetizer or a finger food for a party. You can get creative with any seasonings of your choice, it doesn't really matter.

I served mine with portobello mushroom, fresh cucumber and tatertotes!


1 or 2 boneless and skinless chicken breast(s)
Kirkland Organic no salt seasonings
Rock salt
1 egg
Extra virgin olive oil


1.  Slice the chicken thinly in 2.5 to 3 inches length.

2.  Crack one egg into a bowl and beat it with some water, set aside.

3.  In another bowl, add in unbleached all purpose flour and season it with some rock salt, set aside.

4.  In another bowl, add in Panko.  Set aside.

5.  Line the sliced chicken fingers on to a plate.  Sprinkle it with olive oil, add some Kirkland no salt seasonings and rock salt.  Use your hand to mix it well.

6.  Preheat oven to 425'F.  Dip one piece of the chicken into the flour mixture, then into the egg mixture and lastly coated it with the Panko.  Put it on a lined baking sheet.  You can line it with parchment paper or use the Slipat.  Finish the rest of the chicken pieces.

7.  Put the baking sheet into the middle of the preheated oven and bake it for 15 minutes.  Then, turn the oven to broil and broil it until golden brown.  Serve warm and enjoy!  You can serve it with a dipping sauce of your choice or just as it.

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