Hungry for more? This recipes was featured in a podcast episode!
You'll love the texture of the fried oat-parmesan coating! These baked chicken fingers are great hot or cold. Pack them in lunches, take them on a hike, or have pub food night at home!
Prep Time: 45 min
Cook time: 10-15min
Yield: ~12 chicken fingers
2 boneless, skinless chicken breasts or 8 boneless skinless chicken thighs
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 tsp favourite spice (I recommend chilli powder)
1 1/4 cup coarsely ground oats
3/4 cup grated parmesan
Preheat oven to 425F
Slice each chicken breast into about 6 thin strips. or slice chicken thighs in half lengthwise.
On a deep dish plate, combine the flour, salt, pepper and spice. Set aside.
On a second deep dish plate, combine breadcrumbs and parmesan. Set aside.
Into a bowl, crack both eggs and beat with a fork until they have a non-lumpy consistency.
Take a strip of chicken and dredge it in the flour, coating all sides. Then dip it in the egg. Finally, dredge it in the crumb mixture so it is completely coated. Set it on a cutting board.
Repeat step 5 for all the chicken strips.
Heat a sauté pan over medium-high heat. Add in oil when the pan is hot. Gently place 3-4 strips in the pan. Be careful not to add too many, as they will cool the oil and make your breading soggy.
Fry each strip until golden brown and they easily release from the bottom of the pan. The goal is not to cook the chicken but to crisp the outer coating.
Transfer the fried strips to a baking sheet. Once all the strips have been fried, bake in the preheated 425F oven for 10-15 min to cook the chicken.
Remove and serve immediately with your favourite dipping sauce!
Zhuzh it up!
You can make these gluten-free! Change up the flour to a gluten-free one and make sure to use gluten-free oats.
Whenever you bread anything, always be sure to add salt, pepper and spices to the flour coating. It's the key to great flavour!
To prevent having your hands getting coated in breading and flour when you're working with your chicken strips, have one hand that only touches wet and one hand that only touches dry. This way you won't have to constantly wash your hands or waste your breading!
This amazing recipe was written by Erin Walker