Chicken Fingers

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Every few weeks I spend a few hours on a Sunday  preparing a few things to have handy in the freezer in case of a last minute dinner is needed. 

My freezer is very quickly becoming my best friend. I have lots of last minute dinners in there particularly for the kiddies if needed.
 
My kiddies love chicken nuggets. I mean they REALLY love chicken nuggets. I watched a Jamie Oliver documentary years and years ago and since then can’t buy store bought ones. I think the homemade ones are delicious and aren’t too time consuming. I make these and freeze them for a quick last minute dinner. I usually serve them with steamed veg and mash, salad veggies and cubed cheese or in wraps with salad. They even make a great burger.

NOTE: I freeze these at the raw stage and just pop into an oven from the freezer to cook when needed. I also freeze at the cooked stage and then they only require a quick reheating. I don’t notice a difference in either when cooked.

 
Chicken Fingers
Yields 12
Always a hit with everyone!
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 chicken breasts, cut into 4 strips each
  2. 2 eggs lightly beaten, in a bowl
  3. ½ cup of plain flour seasoned with salt and pepper, in a bowl
Crumbs
  1. 4 pieces of day old bread
  2. Small handful of parsley
  3. 50g parmesan cheese
  4. Pepper
Crumbs
  1. Place cheese into bowl. Blitz for 5-10 secs on speed 9.
  2. Add remaining ingredients.
  3. Turbo until coarse crumbs.
  4. Place half of the crumbs in the bowl. Top up the bowl as needed. Freeze any leftover crumbs that haven’t come in contact with raw chicken.
  5. Preheat oven to 180 degrees.
  6. Cut chicken into four strips for each breast.
  7. Coat chicken in flour and dust off an excess.
  8. Dip into egg mixture.
  9. Coat in breadcrumbs and place on to a baking tray lined with baking paper.
  10. Once you have a tray full bake at 180 degrees for 20 minutes. This of course will depend on the size of the fingers. If you are wanting a crispier coating spray a little olive oil over the fingers. A little goes a long way.
Notes
  1. You can cook this in a frying pan in oil if desired.
  2. You can add other veg to the breadcrumbs. Spinach works really well.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2014-05-10T03:16:28+00:00January 5th, 2014|Categories: Lunch and Dinner, Lunchbox|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Darren Martin March 22, 2014 at 6:19 am - Reply

    Awesome, they are so yummy and don’t last long with hungry people around. Need to make a double batch next time.

  2. Marion August 7, 2014 at 11:26 am - Reply

    I made these during the week and served with a “fried rice” dish (rice & vegies cooked/steamed in the TM & Varoma, with a bit of soy & oyster sauces mixed through). They were great! Very easy to make and you can adjust the size – I made them a bit smaller for my 2 & 3 yr olds. I can see these becoming a staple in our house, especially if they cook well on the barbie for the hotter months 🙂

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