Raw meat wimp-out update: Things are looking up. Just a few months ago, I wouldn't have entertained the thought of making these chicken fingers.
Sure, I would cook chicken breasts in the oven, not that I wanted to. The family kept demanding to be fed, though. What's a mom to do?
"Ick, ick, ick," I'd repeat to release some raw meat heebie-jeebies as I draped chicken breasts one by one into the pan and then into the oven.
A puddle of dish soap and a paper towel would be waiting for me at the sink. I couldn't get my hands clean fast enough.
I still don't enjoy the process but look at me go! This chicken fingers recipe is pretty hands-on, but if I can do it, you can do it.
Everyone agreed it was yummy. I think I'll do it again sometime!
2 1/2 cups flour
1/8 cup baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 cup Parmesan cheese
3 pounds of chicken breasts, thawed
2 eggs, beaten
1 stick of butter, melted
- Preheat the oven to 450 degrees.
- Line a baking sheet with foil and grease it. I used olive oil.
- Mix the first 8 ingredients in a large bowl.
- Beat the eggs in a shallow dish.
- Cut the chicken breasts into 1/2" strips.
I used kitchen scissors and didn't even wear food handling gloves!
- Roll some chicken pieces in the egg.
- Then coat each piece with the flour mixture. Shake off excess.
- Put chicken pieces on the foil-lined sheet.
- Drizzle with some butter.
- Bake about 7 minutes.
- Turn the chicken over and bake another 7 minutes.
- They should be white inside, not pink.
- If they are at all pink, bake a few minutes more.
On the menu:
chicken fingers, cheese and crackers, pineapple chunks, pickles and green olives.
No big whoop.
Hope you're having a lovely day!