Once upon a time I did not cook chicken every single day.
Once upon a time I was also single. I barely remember what that felt like — that’s not exactly promising three years in, is it?
This is, what, the sixth chicken finger recipe I’ve shared? I have a feeling that if children ever enter the picture, I won’t struggle to adapt to a toddler’s palate. Just a hunch.
If you want a tiny slice of my everyday life, here it is.
A few weeks ago when I made snickerdoodles, Mr. How Sweet took a bite and asked what was inside.
“Toffee,” I said.
“I hate coffee!” he replied, and spit the cookie into the trash.
“No… TOFFEE. Not coffee.” I couldn’t believe he spit it out even though he liked the taste. He stood at the sink with his Diet Coke — I’m convinced he’ll figure out how to permanently glue a can to his hand someday.
“Wait — you liked it, but the idea of coffee made you spit it out? You’re almost forty and still terrified to step outside the box!”
“Uh. Mmmgh Hhhmmgh,” he mumbled around another bite.
Hopeless. This culinary situation felt hopeless.
The next day I caved and made chicken fingers — but I added cheddar because I can’t leave well enough alone. Also, I wanted to subtly declare that I won’t cater to “plain-only” demands. I know when my food is good.
I did win a small battle on Sunday with green chili cheeseburgers; he would never have tried them before, but I made them hard to resist.
You win some, you lose some.
Cheddar Crusted Chicken Fingers
adapted from my other crispy chicken recipes
Serves 2–3
- 1 pound boneless, skinless chicken tenders
- 2 cups low-fat buttermilk
- 3 cups panko bread crumbs
- 1 cup seasoned regular bread crumbs
- 1/2 cup whole wheat flour
- 4 ounces cheddar, freshly and finely grated
- 1/4 teaspoon salt (adjust to taste; cheese adds saltiness)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground mustard
2–4 hours before serving (or overnight) place the chicken in a baking dish and cover with buttermilk. Let it soak in the refrigerator.
When ready to bake, preheat the oven to 450°F. In a large bowl combine panko, regular bread crumbs, flour, salt, pepper, smoked paprika and ground mustard. Stir well, then fold in the grated cheddar. Place a wire rack on a baking sheet and spray it lightly with nonstick spray.
Working with one piece at a time, remove the chicken from the buttermilk (it should hold a thin milk coating), then dredge through the breadcrumb-cheese mixture, pressing gently so the coating adheres. Arrange the coated tenders on the prepared wire rack. Before baking, spray each chicken tender with nonstick spray or mist lightly with olive oil.
Bake for 10–12 minutes, then gently flip each tender and spray the other side. Bake another 10–12 minutes until golden and cooked through. Serve hot with your favorite dipping sauces. The dip pictured is a bacon ranch that I kicked up with a touch of chili powder.
Note: many readers ask about the wire racks I use that fit on baking sheets. I use racks that fit standard jelly roll pans — they make baking and crisping so much easier.
Totally unrelated, but did I hear Boyz II Men are back? Don’t toy with me. The only thing more nostalgic would be Felicity coming back on the air.