If I’m in the mood for something junky, these crispy chicken fingers always hit the spot. The best part is they’re actually pretty good for you!
Feeds 2, but easily scaled up with a second baking tray
1 + 1/2 cups fresh breadcrumbs
2 cloves of garlic, minced
1/3 cup finely grated parmesan
2 tsp olive oil
Salt and pepper
1/4 cup flour
2 chicken breasts (approx. 450g total)
Honey, for drizzling
Preheat the oven to 400F / 200C / 190C Fan.
Line a baking tray with parchment paper. Set aside.
In a food processor, combine the breadcrumbs, garlic, parmesan, olive oil, and a pinch of salt and pepper. Whizz to combine, then shake out onto a plate.
On a separate plate, combine the flour and a pinch of salt and pepper.
In a shallow bowl beat together the egg and a pinch of salt and pepper.
Cut each chicken breast into fingers, roughly equal in size. Each breast should give you about 5 fingers.
Now you’re ready to coat the chicken. Dip each finger in the flour, then briefly in the egg, then in the breadcrumb mixture, pressing to coat on both sides. Transfer to the prepared baking tray and continue with the remaining chicken pieces.
Bake for 20 minutes, or until golden on top, then flip and bake for a further 15 minutes. Remove from the oven and drizzle with a little honey. Trust me, it makes all the difference. In terms of what to eat with, let’s be honest, you’re eating these with French fries. My recipe for potato wedges is here, or sweet potato fries here, but I’m not above a bag of the frozen ones.