Mom’s Chicken Fingers

by Lauren | Celiac Teen on September 24, 2009

Sometimes the simplest answers really are the best ones. My mom makes chicken many ways, and none of which are flavour-less. These chicken fingers are really lovely. They’re not like the kind you used to get as a kids meal, they’re not full of fake stuff, they’re good. But best of all, they’re good for you.

At first, my mom made these by dipping the chicken strips in mayo, then in the coating, but when once she tried it with an egg, there was no going back. Now, you may prefer them with mayo as the binder, but I find the egg to just make it that much better. Anyways, here is the recipe, but adjust it to your own tastes (its not a very specific recipe…)

Mom’s Chicken Fingers
Ingredients
Flake Cereal (See Note)
Parmesan Cheese, grated (about half the amount you used of the cereal)
Mrs. Dash, and/or salt and pepper to taste
Egg
Chicken strips (See Note2)
How To
1. Preheat oven to 400 degrees F.
2. Crush cereal flakes into smaller pieces. You can do this either in a food processor, in a plastic bag with a rolling pin (have at it!), or in a bowl crushing them with a spoon.
3. Add the grated parmesan cheese and Mrs. Dash to the crushed flakes and mix until combined.
4. In another bowl, break the egg and whisk with a fork until mixed (slightly frothy).
5. Take a strip, dip in the egg mixture until covered. Coat strip in flakes, and place on greased cookie sheet. Repeat until all strips are covered and coated.
6. Bake for about 30 minutes, or until the chicken is cooked through.
Note: I prefer Honey’d Cornflakes for this, but we also use Mesa Sunrise with beautiful results!
Note2: We buy pre-cut chicken strips (fillets) for ease, but boneless skinless chicken breasts, cut into strips are the same thing =D.

When you break up the cereal, the crumbs don’t have to be that small.
Heres the eggs…

And here’s mom! Say hello everyone =D. She does a couple of strips at a time, puts them in the egg, then doses them in the coating.

Then, pick ‘em up and plop them on the pan =D.

When they’re all done, she just takes some of the leftover flake mixture and puts it on top.
Easy, simple and quick. You can totally do this =D.
Ever since I went gluten free, mom has been making a form of these chicken fingers. When gluten was in my diet, we did Shake and Bake, so this was our GF incarnation of that. I love seeing how we change recipes (sometimes beyond recognition) to fit us. The results are always interesting, and usually amazing =D.
xoxo
Lauren
PS – This post is linked to Linda’s What can I eat that’s Gluten Free?
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{ 3 comments… read them below or add one }

1 Trista January 3, 2011 at 10:10 pm

Those look yummy! My son loves chicken (I think he gets it from me!) and I’m always looking for a healthier to way to make chicken fingers. I will definently give this a shot!

[Reply]

2 Connie April 21, 2011 at 2:10 pm

Have you ever tried to freeze (cooked or precooked) and reheat these?

[Reply]

3 Lauren | Celiac Teen April 21, 2011 at 3:58 pm

Connie, no, we’ve never tried freezing & reheating them. They tend to always disappear the night we make them. If you do, I’d love to hear the results :).

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