Kids absolutely love chicken fingers! This simple recipe allows you to create homemade baked chicken fingers that are perfect for busy weeknights or movie nights on the weekends. Depending on the age of your children, they might be able to complete this recipe completely on their own. Our testir Claire made this recipe all on her own, while her mom, Katie, was keeping an eye on her in the kitchen! We always recommend that a parent assists children whenever they are in the kitchen.
If your family is vegetarian, you can use tofu strips with this recipe instead of chicken, and we promise it will be just as delicious! Whichever protein you use, make sure to thoroughly coat it with the breadcrumb mixture. The mustard and thyme with the breadcrumbs will give your protein a fantastic flavor that will have everyone coming back for seconds!
Kids can help:
Measure all ingredients.
Crack and separate the eggs.
Dredge chicken in flour, egg, and Panko breadcrumbs.
1 ½ pounds boneless, skinless chicken breasts, cut into strips
Instructions
Preheat oven to 475°F. Set aside baking sheets.
In large pan, toast 2 cups Panko breadcrumbs in 1 ½ tablespoons canola oil until golden brown.
In a shallow bowl, whisk together, ½ cup flour, 1½ teaspoons garlic powder, ½ teaspoon salt, ¼ teaspoon cayenne pepper.
In another shallow bowl, whisk together 3 egg whites, 1 tablespoon Dijon mustard, and1/2 teaspoon dried thyme.
To prepare the chicken, dredge individual pieces in the flour first, then egg mixture, and coat with toasted Panko breadcrumbs. Place on baking sheets.
Bake until chicken is cooked through, about 10 minutes. Serve with favorite dipping sauce.
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~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef, Text by Jessica Schuster
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