Everybody likes chicken fingers. Kids like them. I like them. Ismail likes them. The guy who comes by every two weeks to do our ironing likes them (he didn’t tell me but I know he does). Nobody could say no to a basketful of hot, golden, crispy and succulent fried chicken, in any form. With fries on the side. And lots of ketchup. *Sigh*.
True to form, I bake my homemade version in an attempt to keep down the fat factor, but sadly that ends up affecting the yum and crunch factors as well. So I started playing around with various coatings. Everyday breadcrumbs? Too soggy. Crushed cornflakes? Can break a tooth when they get cold. Flour? Not very bakeable.
Then I discovered Everyday Maven. That really, really great person suggested using crushed melba toast (melba toast is basically dry toast) to coat the chicken. So I did. And continue to do. And it’s deliciously, crunchily perfect in every way.
1 pound chicken, sliced into “fingers”
I package plain melba toast (white or whole-wheat)
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon black pepper
½ Tablespoon salt
¾ cup milk
1 Tablespoon flour
The first part’s the fun part. Give the melba toast a whiz in the food processer.
Don’t make it too fine or you’ll just find yourself with plain old breadcrumbs. Leave some larger bits in there.
Add the spices.
Get your chicken ready. I seasoned mine to intensify the flavour.
Put the milk, flour and egg in a bowl. I added a dash of black pepper in there too.
You’re ready. Start by dipping a chicken finger in the eggy milky floury batter.
That’s me with the plastic gloves. I’m not a big fan of slime.
Now shake off the excess wetness and coat it well with crumbs. Press on it and make sure it’s totally covered.
At this point you can do one of two things; you could arrange the chicken fingers on a baking sheet and bake them, or you could arrange the chicken fingers on a baking sheet and freeze them overnight, pack them in a freezer bag and save them for a day on which you’re craving chicken fingers but have less than no desire to mess around with raw eggs and melba toast.
Spray with oil.
Bake at 200 degrees Celsius until they’re golden brown. Keep an eye on them because they don’t take long.
Look at that.
- 1 pound chicken, sliced into “fingers”
- I package plain melba toast (white or whole-wheat)
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon black pepper
- 1 teaspoon sugar
- ½ Tablespoon salt
- 1 egg
- ¾ cup milk
- 1 Tablespoon flour
- Pulse melba toast in food processer until it turns into crumbs but make sure they’re not too fine.
- Add spices to toast crumbs.
- Put the milk, flour and egg in a bowl. Add some spices to this too if you like.
- Dip chicken fingers in the eggy milky floury batter.
- Dip chicken again in toast crumbs. Press well so the coating sticks to the chicken.
- Arrange coated chicken fingers on baking sheet and spray with oil.
- Bake in a pre-heated oven at 200 degrees Celsius until they are golden brown.
Put the baking sheet with arranged chicken fingers (do not add oil) in the freezer overnight and then then put the frozen chicken in a freezer bag. Bake the frozen ones a bit longer but follow the same directions.