If your kids are anything like mine, they love chicken fingers. Of course when we order them in a restaurant I have no idea if the meat is organic, the breading is healthy and really what is in them at all. This homemade version happens to be their favorite all time "fingers" and always leaves empty plates dotted around the table at dinner's close. And best of all, it's simple!
Start with boneless, skinless chicken breasts. Put each breast in between two layers of saran wrap. Pound the chicken thin with either a mallet or another heavy instrument (such as a rolling pin). Dispose of saran wrap and set chicken aside.
Fill three shallow bowls: one with flour, one with whipped eggs and one with breadcrumbs.
Take a pounded breast and dredge both sides through the flour. Shake off excess.
Next take the breast and coat with egg mixture.
Finally press the breast into the breadcrumbs on both sides until covered. Set aside. Repeat with the remaining chicken.
Heat up a skillet with 1 tbls butter and 1 tbls olive oil. Add breaded chicken and cook over medium heat until golden brown on the outside and cooked through on the inside.
Finally press the breast into the breadcrumbs on both sides until covered. Set aside. Repeat with the remaining chicken.
Heat up a skillet with 1 tbls butter and 1 tbls olive oil. Add breaded chicken and cook over medium heat until golden brown on the outside and cooked through on the inside.
Cut into strips or "fingers", serve and watch them disappear! xo, Christine.
