Deep in our heart of hearts, we all love fast food to a point. Seriously, not every day; not every week; maybe not even every month, but every now and again there is something about a juicy fast food burger or deep fried chicken fingers that make you want to say “Yum!” We are not fast food people, really! I can probably count on one hand the number of times I ever bought my kids fast food meals, preferring more wholesome, nutritious home meals. But on those rare occasions, they truly adored those chicken fingers. So, I have been preparing my own chicken fingers for many years now. Nothing hard about it, but they are healthier than the deep fried numbers at so many restaurants. The addition of various spices or sauces make them very versatile and they are as much fun to make as they are to eat! This recipe is a little on the spicy side as I used chili powder, garlic powder, a dash of red pepper and some cumin; I served it with a mild barbecue sauce, quinoa and a green salad. Try this the next time you have a hankering for fast food-your family will love this meal! I promise! 4 Generous Servings
Chili Chicken Fingers
3 Pounds Boneless Chicken Breasts
3 Tablespoons Water
3/4 Cup Plain Bread Crumbs
1/4 Cup Flour
1 Tsp. Garlic Powder
1/2 Tsp. Red Pepper
1/2 Tsp. Cumin
2 Tsp. Chili Powder
2 Tablespoons Dried Oregano
2 Tablespoons Dried Parsley
1/2 Cup Olive Oil
Heat oven to 400 degrees. Coat bottom of large pan with olive oil.
Trim fat from chicken breasts and cut into 1/2″ slices.
Mix together bread crumbs, flour, garlic powder, red pepper, cumin, chili powder, oregano, and parsley.
Whisk eggs with water.
Coat chicken pieces with egg wash and bread crumb mixture.
Place in oiled pan and bake in preheated oven for 20 minutes. Remove from oven and turn chicken. Return to oven and bake for an additional 15 to 20 minutes or until chicken is nicely browned.
Place chicken fingers on paper towels to absorb excess oil and serve with mild barbecue or dipping sauce.