On our never-ending quest to eat nothing but chicken fingers and mac and cheese, we had to make a healthy chicken finger recipe. This whole recipe should take roughly 40 minutes and yield 8-10 chicken fingers (2 servings).
The needed goods:
1 large chicken breast
Gluten-free panko (we used Kikkoman's)
Gluten-free flour (we recommend Bob's Red Mill)
2 eggs
1 tablespoon of milk (we used oat milk)
1 tablespoon paprika
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
Spray oil
Turn up the heat
Start by butterflying the chicken breast and then slicing into 1 inch wide strips
Crack the eggs into a bowl and beat with the milk to create an egg wash
Place flour and panko into seperate bowls
Mix spices in with the panko (don't be afraid to go heavy on any of the spices, this will add more flavor to the finished product)
Preheat your air fryer to 380 degrees Fahrenheit (if using an oven preheat to 425)
Create an assemble line of the chicken, flour, eggs, and panko (in that exact order)
Use the wet hand-dry hand method (keep one hand for transferring from dry ingredients and one hand for transferring from wet ingredients) to take the chicken to the flour, then to the egg wash, and finally to the panko. During this step insure to coat the chicken thoroughly at each stop in the line
Place the chicken on your air fryer rack and lightly spray with oil
Cook for 8 minutes then flip and cook for an additional 6-8 minutes or until cooked through (if using an oven 10 minutes and then flip and cook for 8-10 or until cooked through)
Release your inner child and ENJOY
BONUS: Copycat quick Chick-Fil-A sauce
In a bowl mix 1/2 cup of mayonnaise, 1 tablespoon of yellow mustard, 1 tablespoon Carolina BBQ sauce (or dijon mustard - we just didn't have it), 2 tablespoons BBQ sauce, 2 heaping tablespoons of honey.
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