Grown-Up Baked Chicken Fingers

Grown Up Baked Chicken Fingers

I’d love to say I needed to make these chicken fingers because my three year old hates anything with flavor and I was experimenting with disguising healthy foods.

But I didn’t. My three year old loves green things…especially green onion and cilantro for some odd, odd reason. I gave him roasted carrots on Sunday, meaning for him to share with us, and he ate two bowls of them. He asks for apples and bananas and cherries (I think he has had cherries maybe 4 times in his life, none in the near past given it’s March, so this makes me scratch my head in wonder at the minds of small children) on a regular basis.

Grown Up Baked Chicken Fingers

That doesn’t mean he doesn’t like Nutella, peanut butter, cake, chocolate, cookies, Oreos, chips, etc. Hopefully, it just means he will like everything!

Anyway, short story long, I didn’t make these with a toddler in mind.

Grown Up Baked Chicken Fingers

Chicken nuggets are just one of those childhood memories, like peanut butter bagels and animal cookies. I look back at them with fondness. But would not for the life of me go back to eating the frozen prepackaged ones that are mushy and have no chicken texture to them.

Grown Up Baked Chicken Fingers

Well, this is the adult version of chicken tenders. The more refined version. The version with Omega-3s and protein, and well, FLAVOR!

Grown Up Baked Chicken Fingers

That’s what happens when you combine walnuts, sesame seeds, and Saltine crackers. That’s what happens when you add in a little rosemary and sage. And can’t you just see yourself digging into these with a glass of red wine, a pilaf of some sorts and perhaps some steamed spinach? Or perhaps you’ll want to indulge and have buttery spinach, no spinach – it’s all right by me if as an adult you still don’t like it. (I could have, but finished off the bottle we had in stock last night with the hubby.)

Grown Up Baked Chicken Fingers

So enjoy this rich but light and crispy recipe for Grown-Up Baked Chicken Fingers. With your glass of wine of course!

5.0 from 4 reviews
Grown-Up Baked Chicken Fingers
 
You can serve this with a bit of yogurt, honey, dijon mustard, pepper, and a few dashes of turmeric for an atypical dipping sauce.
Author:
Recipe type: Dinner, Kid-Friendly
Ingredients
  • Flour Coating:
  • 1 cups flour
  • ¼ tsp salt
  • Egg Dip:
  • 2 eggs
  • 1 tsp honey
  • 1 tsp mustard
  • Crispy Breadcrumb Mixture:
  • ½ cup walnuts,
  • ¾ cup sesame seeds
  • 1 cup Saltine crackers
  • 1 teaspoon rosemary (fresh if possible)
  • ½ teaspoon ground sage (or a few leaves of the fresh stuff, if possible)
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 400°F, °C
  2. Prepare the crunch by crushing the walnuts; a food processor would be the quickest and create the smallest crumbs. I don’t have one so a pestle and mortar were used. Then, put 20-30 Saltine crackers in a Ziploc bag and use a rolling pin to create ‘breadcrumb’ pieces.
  3. Then, toss to combine all of the crunch ingredients.
  4. Prepare three bowls that will be big enough to dip chicken into. Add the flour and salt to the first one; combine thoroughly. Whisk the eggs, honey, and mustard in the second bowl. In the third place your breadcrumb mixture.
  5. Cut the chicken into strips, lengthwise. You may choose to halve the longer pieces so that everyone will have pieces roughly the same size.
  6. Prepare the baking sheet you will use for the chicken fingers. I line it with tin foil and brush with a little oil.
  7. Now that your work station is set up, take two forks and start dipping your chicken tenders. First flour, then egg, then breadcrumbs.
  8. Place on baking sheet. You can put them very close to each other without letting them touch. Spray with olive oil or brush with oil (if like me you have no spray bottle)
  9. Bake for for 15-20 minutes, or until white and fully cooked through in the center. Flip about halfway through the baking time and spray or brush with oil again.
  10. Take them out and remove from cookie tin immediately so that the bottoms don’t get soggy!
  11. Serve with your favorite veggies, grain, and dipping sauce!

Check out all the great link parties I participate in! A special thanks to all of the great hosts (hostesses)!

Related posts:



Comments

    • sircserreb says

      I agree! We actually ate these with, I think they are soy leaves-they remind me of baby spinach…the only problem is we liked them so much that there weren’t any left for the photo session:)

    • sircserreb says

      I second that motion! I actually love making those things that traditionally get bought from the freezer section. Heck, sometimes I even freeze them. And mine almost always taste better (I bet yours do, too);). Thanks for the pin. Loved your herbal tea recipe btw!

    • sircserreb says

      Thanks…I had a friend in France who would always pull plain yogurt or creme fraîche from the fridge and throw a few spices into it and set it on the table whenever we’d bring out the munchies…this reminds me of her…

    • sircserreb says

      I think this makes a great weeknight dinner-and you can freeze them once coated (on parchment or aluminium so they don’t stick together, when frozen roll, and then to bake, preheat oven, pull out and slide directly in oven!)

  1. says

    Yum! I think my picky eater…also known as my fiance, might actually like this recipe. Totally pinning it to remember to try it out soon. Stopping by from SITS!

    • sircserreb says

      I’d put sesame seeds in a lot of things if I lived alone…heck nope, I’d probably do tomato and cheese toasties…that was my single girl dinner;)

  2. says

    I have to admit I am a sucker for chicken tenders…I love them!! these look delicious and I cannot wait to try them, Thanks for sharing the recipe, and i pinned it as well :)… stopped b from SITS sharefest

    • sircserreb says

      Thanks for coming over and pinning! We’ve had them a couple times over the past few weeks-I can make extra and this way my two burners are free for side dishes:)

  3. says

    Oh wow! These look absolutely delicious & I will be putting this recipe on my menu for next month! I LOVE the idea that they’re “grown up” & that crunchy, nutty exterior is totally rocking my world!

    • sircserreb says

      I say “grown up” but I have a few in the freezer for the next time I’m too lazy to bother making something for dinner…my son likes them dipped in honey.;)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge