I really like these simple and light Crispy Chicken Fingers. Apart from being so delicious another benefit is that I know that they are made with fresh wholesome ingredients. In this show I walk you through making the chicken and offer two tasty sandwiches that they are particularly nice in. Be creative and have fun in the kitchen.
Crispy Baked Chicken Fingers
4 cup Bread crumbs; Japanese Panko
1 tablespoon Salt
1 tablespoon Pepper
3 tablespoons Olive oil
4 each Chicken breast halves; 7 to 8 ounces each
1 cup Flour; all-purpose
3 large Eggs; beaten
1 teaspoon Dijon mustard
1. Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature.
2. Cut Chicken into Finger sized strips.
3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.
4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minute on wire rack before serving.