Like most kids, my kids love chicken fingers. My go-to recipe is the typical sliced chicken breast “fingers” dredged in flour, then egg, then dried bread crumbs mixed with some Parmesan cheese. Then I pan fry or bake in the oven on a rack so all the sides stay crispy. Last week I made one of Rachael’s takes on chicken fingers with a crust made of crushed salted pretzels and honey roasted peanuts which officially made the crispiest chicken fingers ever and who likes a soggy chicken finger? I made a double batch and threw a bunch in the freezer – your kids will love these. Two thumbs up.
- 1 bag salted pretzels, any shape
- 1/2 cup honey-roasted peanuts, coarsely chopped
- 3 sprigs fresh thyme, leaves stripped
- Salt and pepper
- 2 eggs
- 16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
- 1/4 cup extra virgin olive oil (EVOO)
- Honey mustard or barbecue sauce, for drizzling
Pre-heat the oven to 300°F.
Place the pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add the thyme, season with salt and pepper and mix to combine.
Crack and beat the eggs in a second shallow dish with a splash of water.
Coat the chicken in the ground pretzels and peanuts, then the eggs, then the pretzels again.
Pre-heat a large skillet with EVOO, enough to go a quarter-inch up the sides of the skillet (eyeball it), over medium-high heat. Add the coated chicken pieces to the hot EVOO. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the cutlets’ juices run clear and the breading is evenly browned. Transfer the finished chicken strips to the oven to keep warm as you cook remaining strips.
Serve topped with a drizzle of honey mustard or barbecue sauce and Smashed Sweet Potatoes with Honey alongside.
This is one of many “Yum-o!” recipes – it’s good andgood for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.