Finger food frenzy

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!

Chicken Fingers

Ingredients:

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

Directions:

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with foil and grease it. I used olive oil.
3. Mix the first 8 ingredients in a large bowl.
4. Beat the eggs in a shallow dish.
5. Cut the chicken breasts into 1/2" strips.
     I used kitchen scissors and didn't even wear food handling gloves!
6. Roll some chicken pieces in the egg.
7. Then coat each piece with the flour mixture. Shake off excess.
8. Put chicken pieces on the foil-lined sheet. 
9. Drizzle with some butter.
10. Bake about 7 minutes. 
11. Turn the chicken over and bake another 7 minutes.
12. They should be white inside, not pink.
13. If they are at all pink, bake a few minutes more.

We had a finger food frenzy on Friday! 

On the menu: 

chicken fingers, cheese and crackers, pineapple chunks, pickles and green olives.

 No big whoop.

Hope you're having a lovely day!