I haven't done any fun projects around the house lately, but hopefully I'll have some time this weekend. For now what I have for you is a chicken finger recipe that Joe and I have been making for a while. The first time we made them was from a recipe in the Food Network Magazine and since then we've just kind of tweaked to fit whatever we happen to have in the pantry. All you need for these chicken strips are chicken, eggs to dip the chicken in, then some sort of crushed up crunchy covering to coat the egg covered chicken :) For the crunchy covering we've used Ritz crackers, corn flakes, regular bread crumbs, and various types of Sunchips. I even tried pretzel bits once, but they weren't so good. I think our favorite thing has been the Sunchips or Ritz crackers. I've heard that crushed Cheez-its are good for this too. Today we used some "creamy roasted garlic" Sunchips, mixed with some shredded coconut, and some plain canned breadcrumbs. I know that the coconut sounds like a weird addition but it really was good! It made the chicken strips taste kind of like the coconut shrimp from Outback. Well, like I said the "recipe" is more just a guideline but here is the general idea.
Crispy Oven-baked Chicken Fingers
2 chicken breasts
1 egg - well beaten
~ 1 cup of crunchy coating
Cut the chicken in half lengthwise to make 2 fillets out of each piece. Or you can cut the chicken breasts into little nugget pieces, but they cook faster as thin strips, and I'm all about fast cooking :) If you have crackers or chips to crush, place them in a large Ziploc and use a rolling pin to crush them into nice small pieces, then add any other dry bits that you want to coat the chicken with.
Arrange the chicken pieces on a baking sheet covered with parchment paper (foil will work fine too). Bake at 400 degrees for about 15 minutes or until done. I usually check ours with a meat thermometer, but 15 minutes was enough for the ones I made tonight since I cut them pretty thin.