Ah, chicken fingers. The food that is universally loved by all. When I was younger I went through a stage where all I ordered at restaurants were these easy to handle bites of chicken. Now I am older and much wiser (please note the sarcasm) and my tastes have broadened, but that doesn’t mean I don’t appreciate what I used to love every once in awhile.
The great thing about these chicken fingers are that they are baked. Instead of requiring cups of oil to fry, this recipe only calls for two tablespoons of olive oil. I’ve made baked chicken fingers before, but the coating never stayed on and they always came out of the oven soggy. These, my friends, are different. The coating is made with flour and crushed rice crispies and it has a magical way of adhering to every centimeter of the chicken.
Although I don’t have any children, I think these babies would be a favorite for little ones. And adults will love them, too. 🙂
Happy Friday, everyone! Have a wonderful weekend.
Baked Chicken Fingers
Yield: 4 servings
- 1/3 cup all-purpose flour
- 1 large egg, lightly beaten
- Salt and pepper
- 4 cups crisp rice cereal
- 2 tablespoons olive oil
- 1 1/2 pounds chicken tenderloins
- Preheat oven to 475. Place flour in a shallow bowl, and egg in another one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
- Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.