I’ve made no secret of it: Mr. How Sweet prefers things plain.
I can’t count how many times I’ve offered to make dinner, asked what he wanted, then ended up delivering an over-the-top version of the original request. I just can’t help myself.
Sometimes he gets annoyed by that. I know—he’s a little stubborn. Who wouldn’t want a dish elevated and made to taste even better?
That’s where these chicken fingers come in.
I’ve made healthier buffalo chicken fingers, honey-ginger chicken fingers, BBQ chicken fingers, and parmesan ranch chicken fingers. Is it too much to ask that I make Mr. How Sweet plain chicken fingers for once? It wounds me to keep things simple, but sometimes simplicity wins.
These were inspired by the chicken fingers he ordered during happy hour while we were in DC. I tasted one and they were, honestly, some of the best I’ve had. The breading had panko’s signature crunch and was thick and satisfyingly crisp.
I usually avoid chicken fingers because I grew up with siblings who lived on frozen chicken patties during summer, and the memory still lingers. But on a whim I tried one of these, and I was surprised—delicious, crispy, crunchy, and exactly what plain chicken fingers should be.
Crunchy Chicken Fingers
Ingredients:
– 1 lb boneless, skinless chicken tenders
– 2 cups low-fat buttermilk
– 1/2 cup whole wheat flour
– 3 cups panko bread crumbs
– 1 cup crushed corn flakes
– 1 teaspoon sea salt
– 1 teaspoon black pepper
Instructions:
1. For 2 to 24 hours, soak the chicken tenders in buttermilk in a 9 x 13 baking dish. This tenderizes the meat and helps the coating stick.
2. Preheat the oven to 450°F (232°C).
3. Place a wire rack on a baking sheet and lightly spray it with non-stick cooking spray. In a separate bowl, combine the flour, panko, crushed corn flakes, salt, and pepper.
4. Remove each tender from the buttermilk, dredge thoroughly in the panko mixture so it’s well coated, and place on the prepared rack. Repeat with the remaining tenders.
5. Lightly spray the top of each coated piece with cooking spray to encourage crisping. Bake for 12 minutes, flip each piece, then bake for another 12 minutes, or until the chicken is cooked through and the coating is golden and crunchy. Let cool briefly before serving.
As usual, Mr. How Sweet dipped his in a giant helping of ketchup. I’m still waiting for the day he dips a chocolate chip cookie in ketchup—until then, I’ll keep making both the plain and the fancied-up versions.