Quick and easy healthy chicken fingers made with real food ingredients. These can be made to any size you like, smaller for littler kids hands or chunkier for big kids, and not only are they delicious with some fries and a pot of ketchup but they make a yummy next day cold lunch!
Course: Dinner
Cuisine: Clean Eating
Keyword: Healthy chicken fingers
Servings: 4kids
Author: Stephanie
Ingredients
2Chicken breasts Cut into strips
2tbspFlour
2EggsWhisked
3-4 Slices Wholemeal breadWhizzed into breadcrumbs
Olive oil In a spray
Instructions
Heat your oven to 210° and line a large sheet pan with parchment paper
Put your flour, whisked eggs and breadcrumbs into 3 separate bowls, and have the chicken strips ready on a plate. Have all these things near to each other as it can get messy, and the lined sheet pan within reach so you can out the chicken straight onto the pan as soon as they're breadcrumbed. Have a spare plate out for the floured chicken
Dip the chicken strips into the flour and make sure all the chicken is covered. Pop each floured strip onto the plate when they've been dipped in the flour
One by one, take a floured piece of chicken and dip it into the egg, then straight into the breadcrumbs making sure all the chicken is covered in breadcrumbs
Put each piece of chicken on the sheet pan as soon as it's been breadcrumbed
Repeat until all the chicken is done and then spray the chicken fingers with olive oil so they crisp up nicely
Bake for 20 minutes, turning them half way through cooking and spraying the other side with olive oil. For very small chicken fingers, adjust the cooking time
After the cooking time's up, I cut through the biggest one to make sure they're cooked through. If they're not quite done, pop them back in for a few more minutes