I love cooking. I have been crafting my culinary skills since I was a little kid. I would help my parents out in the kitchen as much as I could growing up. In high school I took the food and nutrition class offered through the school. I also peer-helped in the food and nutrition class the year after I completed it. My favourite take away from this course was the recipe book we created. It included all the recipes we made through out the school year. Fast forward several years later and I am now cooking for one on the reg. I came across the recipe book last week and remembered the homemade chicken fingers we made in class one day – they were so good! We made them with sweet potato fries too. So this week, I made them for myself and they were totally worth blogging about.
So, what makes them unique? Well it’s a bit more than just a piece of chicken battered. I mean, it is just a chicken finger but it’s what I use to make the batter stick that adds a ton of flavour! I’ll break it down quickly, they are super easy to prepare and are pretty quick to cook.
First thing, cut a chicken breast into thin slices, about an inch or so wide. In one bowl, mix your wet ingredients. This is just mayo and honey dijon mustard mixed together. I added a bit of pepper to the wet ingredients though. In a second bowl, you mix the dry goods. This is just panko crumbs and some spices. I switched it up a bit from what we did in school and used garlic powder and a bit of cajun to add some more flavour to the crusted batter. In school we used thyme and salt and pepper.
One at a time, I covered the chicken strips with the wet mixture and then coated the strips by tossing them in the dry mixture. Super easy! Then I placed them on a baking sheet, setting them on tin foil first to help make the clean up easier. I baked them at 400 for about 15 minutes, flipping them once. You can play around with the temperature and cook time, depending on your oven and desired crunch!