Best Chicken Fingers for the Entire Family
If you have picky eaters at home, you likely make a lot of chicken nuggets or chicken fingers. Pre-packaged chicken seems convenient, but the quality is sub-par, and the taste is, well…. Meh. It’s simple to make chicken fingers from scratch, and this recipe is absolutely delicious. It’s hard to say who will love it more…the kids or the adults!
- Six boneless, skinless TBS chicken breasts
- Salt and pepper to taste
- 2 cups panko breadcrumbs
- 1 tablespoon chopped fresh lemon thyme
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1 cup dry sherry (or you can use a dry white wine such as pinot grigio or sauvignon blanc)
- 1 cup heavy cream
- ¾ cup sour cream
- 2 generous teaspoons Dijon mustard (or go 50/50 with herb mustard)
- 2 teaspoons whole-grain mustard (You can use experiment with different types of mustard to get the taste your family loves best)
- Preheat oven to 350F.
- Flatten the chicken breasts to about ½ inch thickness by pounding on a cutting board while covered with plastic wrap. Cut into chicken finger sizes as desired, but don’t make them too small–they will cook too fast and dry out—season with salt and pepper.
- Put the breadcrumbs and thyme in a food processor and process until the mixture is finely crushed and well-bended.
- Make a dipping station using three pie plates or casserole bowls.
- Bowl 1: Flour
- Bowl 2: Eggs
- Bowl 3: Breadcrumbs
- Heat the olive oil in a deep frying pan over medium heat.
- When the oil is hot, begin dipping the chicken pieces and placing them into the frying pan. Take a chicken finger, cover it with flour, dip it into the egg mixture, and then finally cover it well with breadcrumbs. Place the coated chicken finger into the frying pan and cook until golden brown (about 2 minutes per side.) Don’t overcrowd the chicken in the pan.
- Place the browned chicken on a baking sheet. Bake the chicken until fully cooked (about 5 minutes). Remove from the oven and cover with foil to keep warm.
- Prepare the dipping sauce. Scoop out any residual breadcrumbs from the frying pan. Place the pan over high heat and add the garlic, shallots, and sherry. Reduce until about one-fourth of the liquid remains (about 5 minutes). Add the sour cream and mustards and mix well—season with salt and pepper.
- You can serve the chicken in many ways. Kids may prefer to eat them with dipping sauce on the side, while it looks fancier to place the pieces on a dish and drizzle them with sauce. These fingers can also be served as a sandwich with garden-fresh tomatoes and lettuce.
One of the best parts of living in Oregon is having access to fresh and delicious meats and produce. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.