Healthy Crispy Chicken Fingers
Chicken fingers - a staple in our household. I mean, who doesn’t like chicken fingers?! Isn’t there always that little piece of you at a restaurant that sees chicken fingers on the kids menu and you think to yourself … damn, I’d love to order some chicken fingers. But then you remember you’re an adult, and you should probably order something more mature, like a steak, or carbonara pasta. Well - at home, the rules are different and chicken fingers are ALWAYS a-go.
We do chicken fingers one of two ways. My husband’s preferred method is frying them on a pan, which we’ve been doing for years and years. But as I’ve gotten older I’ve tried to steer clear from frying things, thus adjusting this recipe to a baking method. And that my hungry friends, is what I will be sharing with you today!
This recipe is pretty simple and straightforward, but contains one ingredient that is an absolute MUST. Not a lot of people know about this seasoning, but it is a necessity in our household. (At least I don’t think that many people do ???) Anywho, for those of you who don’t know about it, I introduce to you - Spike! I use this for so many different things, and once you’ve used it … you’ll never be able to not. It’s similar to a celery salt seasoning but SOOOO much better. You can find it at any health food store, or online on Amazon, of course.
What Do You Need?
an egg
Panko crumbs
Spike seasoning
salt
chicken fillets
avocado oil spray
Tips:
Marinate chicken in the egg and Spike mixture for at least 30 minutes before coating them with crumbs. The longer the better. You can even marinate them over night for that extra flava.
DO NOT get distracted like I always do once you’ve put the Panko crumbs in the oven. Watch them like a hawk! Because one minute they are not even close to ready, and then you look away and BAM … they are burnt and you have to toast them all over again.
Sometimes it is impossible to find chicken fillets at the grocery store, so if this happens to you just opt for regular chicken breasts. I do this all the time in Russia as I can never find fillets. I just grab three chicken breasts, beat them so they become cutlets, and bread them like that. It tastes just as delicious and uses less Panko crumbs. Of course, adjust the cooking time when doing this to 10 and 10 on each side.
Healthy Crispy Chicken Fingers
Ingredients
Instructions
- In a deep bowl, combine the egg and Spike seasoning with a dash of salt.
- Place chicken fillets in the bowl and stab thoroughly with a fork to allow the egg mixture to seep in and marinate the chicken.
- Move marinated chicken to the fridge for 30 minutes-24 hours.
- Turn oven on 290°F.
- Line a baking sheet with parchment paper, and sprinkle the Panko crumbs onto the sheet.
- Lightly spray the crumbs with avocado oil and place in the oven for 5 minutes until toasted golden brown. Keep an eye on the crumbs throughout the 5 minutes as they brown up quickly.
- Remove from oven and move the crumbs to a bowl for coating purposes.
- Turn oven to 350°F.
- Coat chicken fillets generously with Panko crumbs one by one and line them on the baking sheet.
- Place in oven for 8 minutes, flip the chicken when the time is complete, and cook for another 8 minutes.
- Remove from oven, and serve with ketchup or sweet and sour sauce.
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