Chicken fingers the classic children’s favorite baon! Make it in a large batch so that you only need to mess your hands once.
Place the uncooked fingers in individual plastic bags in the freezer to meet any hungry child’s demands any day of the week.
Chicken Fingers Prep Time: 25 mins
Chicken Fingers Cook Time: 20 mins
Chicken Fingers Total Time: 45 mins
Chicken Fingers Yield: 6 servings
2 cups corn flake cereal
1/3 cup finely grated Parmesan
2 ounces whole wheat melba toast
1/2 teaspoon sweet paprika
1 tablespoon finely chopped fresh parsley, optional
2 pounds chicken tenders
2 large egg whites
Red Pepper-Basil Dipping Sauce:
1/2 cup 2-percent Greek Yogurt
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh basil
1 small clove garlic, grated
1/2 teaspoon white wine vinegar
Nonstick cooking spray
1. Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
2. Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
For the sauce:
1. Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.
2. Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.