Crunchy chicken fingers

Crunchy chicken fingers

By
From
Little Kitchen
Makes
8
Photographer
Jacqui Melville

In this recipe the chicken fingers are oven-baked, not fried, which uses less oil and makes them healthier.

Ingredients

Quantity Ingredient
6 tablespoons olive oil
1 egg
5 tablespoons milk
3/4 cup plain flour
2 1/4 cups homemade breadcrumbs
2 chicken breast fillets, trimmed of fat and sinews and cut into 6 cm strips

Equipment

Quantity Ingredient
sharp knife and chopping board
mixing bowls
whisk
tongs
measuring spoons
measuring cups
2 large baking trays

Method

  1. Ask a grown-up to help you preheat the oven to 160ºC. Measure out 4 tablespoons of the olive oil and use it to grease 2 large baking trays.
  2. Ask a grown-up to help you set up 3 bowls on your kitchen bench. In one bowl, whisk together the egg with the milk. Put the flour into the second bowl and the breadcrumbs into the third bowl.
  3. Dip the chicken strips into the flour (about 5 pieces at a time) and roll them around so they are completely coated in the flour. Now dip them into the egg mixture so they are well coated. Lastly, roll the eggy strips around in the breadcrumbs. You need to press them down quite firmly to help the crumbs stick.
  4. Place the crumbed chicken fingers onto the greased oven trays so they are a little bit apart. Drizzle the remaining 2 tablespoons of oil over the top.
  5. Ask a grown-up to place the trays in the oven and cook for about 15 minutes, or until the strips are lightly golden. Remove the trays from oven.
  6. Arrange the crunchy chicken fingers on a platter and serve immediately.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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