Summer holidays, loads of play-time the the little stomach grumble a bit more than usual, and I have to be ready! Store-brought snacks are an easy option but far from ideal. I wanted to do something healthy and filling did this beautiful baked chicken fingers. It got a nice crunch to bite into and the meat was just perfectly cooked. Make sure not to overcook the chicken slices or it will get hard and rubbery.
You need –
- Chicken breast – 300 grams, cut into strips
- Bread crumbs (with Italian seasoning) – ½-3/4 cups
- Egg – 1
- All purpose flour – 2 tablespoons
- Salt and pepper to taste
For the dip
- Mayonnaise – 1/4 cup
- Chili sauce – 3 teaspoons
- dijon mustard – 1 teaspoon
- Salt to take
How to –
Pre-heat the oven to 200 C. Line a baking tray with baking sheet.
Place the bread crumbs, flour and egg in separate bowls. Beat the egg lightly. Season the flour with salt & pepper.
First coat the chicken with the flour then dip in the egg and finally in the bread crumbs. Line the chicken on the baking tray and bake for 15-20 mins or until cooked through.
While the chicken is baking, make the dip..
In bowl mix all the ingredients in bowl and mix together. Season with salt to taste.
Serve the chicken fingers hot with the dip.