Baked Chicken Fingers

baked chicken fingers

Right now, my son is going through a bit of a non-eating phase.  All he ever wants is a peanut butter and jelly sandwich, despite our best efforts.  (P.S- that is because all I ate/craved while pregnant with him were peanut butter and jelly sandwiches!)  The rule in our household is, you eat what is put in front of you, or go hungry until the next meal.  No special, separate meals here!  Once in a while, I will gear a dinner toward the kids just to be fun and knowing that they will clean their plates.  It’s a win-win!

baked chicken fingers

This recipe is definitely for those chicken finger lover/picky kids.  I don’t usually like chicken fingers, although my kids definitely will devour them anytime.  But, when I tried these chicken fingers, I was converted.  They lack the sinking gut feeling of heavy grease, thanks to baking them instead.  The panko makes a wonderful crunchy exterior, but still holds in the moisture in the chicken to make it nice and tender.  Serve alongside a salad and your favorite dipping sauce, and any picky eater will be happy!  (Or non-picky too!)

Baked Chicken Fingers

Yield: 4-5 servings

  • 2 cups panko
  • 2 Tablespoons grapeseed oil, or canola or vegetable
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 large egg whites
  • 1 Tablespoon water
  • 1 Tablespoon mustard
  • 1/4 teaspoon dried thyme
  • 1 1/2 pounds boneless, skinless chicken breasts cut into 3/4-inch strips
  • salt and pepper

Directions

Preheat the oven to 475ºF.

In a large skillet, combine the panko and oil over medium heat.  Cook until golden brown, stirring often, about 8-10 minutes.  Transfer to a shallow dish.  In another shallow dish, combine the flour, garlic powder, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.  In a third shallow dish, whisk together the egg whites, water, mustard and thyme.

Spray a wire rack with vegetable spray and place over a rimmed baking sheet.  Season the chicken lightly with salt and pepper.  Dredge a piece or two of chicken in the flour until coated, then dip into the egg whites, then, press in the breadcrumbs to adhere to all sides.  Place on the greased wire rack.  Repeat with remaining chicken strips.

Spray the tops of the chicken lightly with vegetable spray, then place in the oven.  Bake for 12-15 minutes, or until cooked through.  Serve with desired dipping sauces.

Source: Barely adapted from America’s Test Kitchen, Healthy Family Cookbook

Buttermilk Drop Biscuits

drop biscuit

So, I totally have a thing for bread. It is definitely my favorite form of carbohydrate. Well, maybe pasta is.. Okay, it’s a tie between bread and pasta. But anyway, about these biscuits.. They are my favorite, go-to recipe. They are so easy and fast to make. (My husband even managed to make them once!-Sorry hunny!) They make a great addition to any meal. Especially when you are looking for that comfort food.

I make these all the time. Sometimes we just have a salad and these biscuits for dinner. It makes a wonderful light summer meal. Slather with some butter, and we are in business! They are flaky, yet moist, just the way a perfect biscuit should be.

Buttermilk Drop Biscuits

Yield: About 12-15 biscuits

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter, melted and cooled slightly

Directions

Adjust oven rack to middle position and heat oven to 475°F. Line a baking sheet with parchment paper or silpat. Set aside.

Whisk the flour, baking powder, baking soda, sugar, and salt together in large bowl.

Add the buttermilk and melted butter mixture to the dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl. Using a large ice cream scoop, scoop the batter onto the prepared baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Transfer to wire rack and let cool 5 minutes before serving.

Source: Adapted from Two Peas and Their Pod, originally adapted from Cook’s Illustrated

Island Chicken

Island Chicken

Since my daughter’s birthday was last weekend, we let her chose her cake and dinner that she wanted. She requested chicken, mashed potatoes, peas and corn. I was very impressed. Chicken is my favorite type of meat, so I was pretty excited for the dinner myself. I knew that a marinade was in order, and this one is my favorite. It is incredibly easy and full of flavor. You can even prepare this in the morning before heading to work. The perfect, easy, weeknight meal.

Island Chicken

  • 1/2 cup vegetable oil
  • 3 Tablespoons lemon juice
  • 1 1/2 Tablespoons soy sauce
  • 1 clove garlic, minced or pressed
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 sprig fresh rosemary, chopped
  • 2-3 chicken breasts, butterflied

Directions

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate for 3 hours, or up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 170° F, about 45 minutes. Remove from the oven and let rest for 5 minutes before serving.

Source: Adapted from Annie’s Eats