Chicken fingers are just plain fun. Healthy eating doesn’t have to be bland and boring. In fact, if it was, I wouldn’t eat it! I like food and I want fun food. Enter chicken fingers. Originally thought I’d make them for my kids, but we love chicken fingers just as much as they do.
One of the big reasons that I really love chicken fingers is they are easy and you can make them in big batches and freeze them. To freeze for future use, take a long sheet of waxed paper, place a cooled chicken finger at one end and roll it until both sides are covered. Repeat to form a stack. Store the stack in a ziplock freezer bag for up to three months. Dinner ready in minutes!
Pair this with any of your favorite sauces. Two of our favorite sauces, and the one shown in the picture are recipes from Eat Like A Dinosaur by The Paeleo Parents. A fun cookbook designed for kids but used regularly in our house by everyone. Pictured here is the Southwestern Pineapple Sauce.
Chicken Finger Ingredients:
- 6 boneless, skinless chicken breasts
- ½ cup mayonnaise
- ½ cup mustard
- 1 Tbs garlic powder
- Salt and pepper to taste
- 2 ¼ cups panko crumbs
- Preheat oven to 450 degrees.
- Coat a baking sheet with coconut oil.
- Rinse and dry chicken breasts. Slice lengthwise. Pound to a uniform thinness.
- In a shallow dish, mix together mayonnaise, mustard, and garlic powder. Place panko in a second shallow dish.
- Work with one chicken strip at a time. Season with salt and pepper, coat in the mayonnaise mixture, then in the panko. Place on the baking sheet.
- Bake the strips for 20-25 minutes.