Kids adore chicken fingers and nuggets, but the deep-fried versions are terribly unhealthy. The pre-made options that you grab in the grocery store may be easy, but the expense and lack of nutrition in most brands makes this quick dinner a poor choice. Why not make a huge, heart-healthy batch yourself and freeze half, ensuring that you always have a quick and healthy option available?
I did this on a virtual cooking club with my son’s class and the kids loved learning how to dredge! You can also try a tempura batter, like the one I saw as a McDonald’s Mom as they made the McNuggets. The Spruce Eats has a great beer-battered one as well.
Serves 4; about 3 ounces chicken and 1 tablespoon plus 1 1/2 teaspoons dipping sauce per serving
Ingredients
- 1/4 cup mayonnaise*
- 1/4 cup Dijon or whole grain mustard*
- 2 teaspoons Worcestershire sauce*
- 3/4 cup dry breadcrumbs
- 2 Tbsp finely chopped chives or green onions
- salt
- 6 large chicken drumsticks or boneless fingers, about 1 1/3 lbs**
- extra virgin olive oil
- Parmesan cheese (optional)
- * You can substitute 2 eggs for these 3 ingredients!
- ** Depending on what your family likes, you can sub in boneless/bone-in chicken breast or white fish like Basa or tilapia - I will demo the fish option too. Or if you are plant-based, tofu works too!
Instructions
- Preheat oven, prepare pan: Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
- Prepare coatings: Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
- Dip drumsticks in coatings: Sprinkle each drumstick or boneless piece with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumb mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
- Bake: Bake chicken at 425°F for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
- For the fish fingers, use the same dredging method, and bake for 13 minutes at 425F.
Related:
Chuck Hughes Kid-Friendly Chicken Fingers
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