I made these crispy oven-fried chicken fingers from the Healthy Seasonal Recipes archives today and I am so glad that I did! My kids absolutely love them and I was so happy for the chance to update the photos.
I’m sure a fly on the wall would be amused watching me go about my day. I must seem like such a crazy whirlwind of semi-functional over-committed chaos.
Take buying the chicken for this recipe for example. This is how it went down. Friday, I stand up from my computer, about 15 minutes later than I should have. The dog still needs a walk, but I have to get to my BodyPump class (and swing by the bank and the grocery on the way.) I get into my mud coated vehicle and get dirt all over my thighs and back of my calfs while loading in my gym bag and getting into the car.
I race out of the driveway blasting “Only Girl In The World” so I can learn a new lunge track (I fondly call this learning my CARiography.) With mere minutes to spare I fly into the grocery store. Realizing that I hadn’t bought anything for dinner, I decided to get boneless skinless chicken breast. I grab the first package of organic chicken I can see and race to the check out. I make it to BodyPump on time, notice the dirt all over my pants only after I am standing in front of 15 sweaty people. Miraculously I remembered the lunge track. (Holy bottom 8s Batman!)
When I get home and unpack the groceries I realize that instead of chicken breast I have bought chicken tenders. Which isn’t a big deal, but not really what I had intended to get. I still needed to walk the dog. This is what is known as spreading yourself thin. What was I saying about riverbanks?
Here on the blog today, I was actually planning on sharing a recipe for brown rice kale risotto. I’ve been obsessing about it since Christmas when I made one up on the spot to go with our holiday meal. It was so delicious and everyone loved it. So back at home I’ve been trying to recreate it for you. No luck with that. After another disappointing test on Sunday night, I decided to keep working on that one. Stay tuned later this week to find out if I figure out the way to make that one work.
So Monday, dreading having risotto for dinner for another night in a row, I go blazing out of the house for another whirl-wind trip out the door with a couple stops on the way to BodyPump. (This time I was working on the timing in the core track- still can’t figure that one out…) And I was somehow in the midst of it reminded of these chicken fingers.
Thank heaven for these chicken fingers. These chicken fingers have been on the blog for more than five (count them five!) years now and a total favorite of mine and many readers. I have heard from friends that they are a regular part of their family’s menu rotation. And I was so relieved today when I thought of them. I knew I could bust them out today and make delicious lemonade out of lemons.
Thai Freekeh Salad with Peanut Ginger Dressing from Rachel Cooks
Asian Turkey Lettuce Cups from Recipe Runner
Sweet and Spicy Pork Ramen Stir-fry from Running to the Kitchen
Don’t miss the salad feature I did for theKitchn last week.
And did you catch my 400 calorie meals in EatingWell Magazine this month?
What would a fly on the wall say about your ordered chaos?
What do you do when you realize you’ve brought home the wrong item?
Do you have any old favorite recipes that save the day?
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 2 large eggs
- 1 1/3 cup Panko breadcrumbs, preferably whole-wheat such as "Ian's"
- 1 teaspoon sweet paprika
- 1/8 teaspoon garlic powder
- 5 teaspoons canola oil
- 1 pound chicken tenders
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray or brush lightly with oil.
- Mix all-purpose flour with 1/4 teaspoon salt in a shallow dish.
- Beat eggs in a second shallow dish. Set next to the flour.
- Stir breadcrumbs, paprika, garlic powder and the remaining 1/4 teaspoon salt in a third shallow dish. Drizzle oil over the breadcrumb mixture and then mix thoroughly with a fork until all of the oil and spice coats the breadcrumbs. Set to the side of the egg mixture.
- Use one hand for dry ingredients and one for wet ingredients while dredging the tenders. Dip a chicken tender in the flour mixture, turning to coat completely. Dip into the eggs, coating completely. Press into the breadcrumb mixture, turning to coat completely. Set on the prepared baking sheet. Continue with the remaining tenders one at a time. Discard any left-over dredging mixtures.
- Transfer the baking sheet of breaded tenders into the oven and bake until the chicken is cooked through, 22 to 25 minutes.
128 mg cholesterol, 1 g added sugars
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