I would say that we eat chicken about 3 times a month. Sometimes we have wings, breast or I get fancy and cook a whole chicken. I like the whole chicken because I can then make my own chicken broth..YUM.
Today I had chicken breast...what to do, what to do? Well, I ended up making dinner at 7. For my family this is late. We often times eat around 5 or 5:30. The Hubs and I both work from home and so our commute is pretty simple...wake, walk, sit. This means that we start work earlier and need FOOD earlier. Last night we ended up going to the beach and returned home around 7. I had just spent the last few days eating out and I was ready for some home made food...it just taste better. I also had chicken breast that needed to be cooked. I just don't like playing that game of "how long can I wait before the chicken is questionable:..LOL I don't play Russian Roulette either..OL
So, you know me...I see what I have and whip it up. I had just bought a bag of Corn Chips. What could I make with corn chips and chicken...FINGERS! Let the cooking begin! It was quick, involved my family and we ate the best Chicken Fingers we have ever had. Super EASY too. We ate our Fingers with steamed carrots and rice. Both items were able to be made while the chicken was being cooked.
|I used a non stick cake pan for the rest of the fingers. Even though it was non stick, the topping still stuck..BOO HOO. I would use parchment paper, those fingers did not stick at all!|
Servings: It fed my family of 5 (2 adult, 2 teenagers , 4 yo...with no left overs)
3 boneless Chicken Breast cut into strips, about 3 inches by 1/2 inch...look at your index finger..LOL
2-3 cups of Frito Corn Chips, crushed . Use a large bag and rolling pin.
3/4 cup of Mayonnaise
1 T. Mustard. I use Grey Poupon because I like the flavor of Dijon. If you use plain, the taste will be stronger and more bold.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. I made one with parchment and one with out...it's so much easier during the clean up AND the fingers did not stick to the cookie sheet and leave behind the corn chip topping...after all, that is what makes the Finger so, well, finger lickin' good!
Lets make this easy AND mess free. HOW? Take a large storage bag and add your mayonnaise and mustard. Mix together by squeezing the outside of the bag. Once combined well, add the chicken fingers. Again, using the bag, combine the chicken with the mayo/mustard. You don't want the chicken to be CAKED with mayo, just coated. This allows the corn chips to stick really well to the chicken. You can use an egg/milk mix too, but the corn chips are heavier than flour and you need some real sticking power to make it work well.
|This picture shows you how small my corn chips were crushed. I liked the consistency I used. It was not too big or too small. Keep in mind that the more chips you put on the fingers, you may need to add more crushed chips to the recipe.|
I used a pair of long metal tongs and removed each piece of chicken and dipped them into the crushed corn chips. The tongs work great to maneuver the chicken in the chips crumbs. Bake chicken for 20 minutes. I can tell if chicken is done by pressing on it, if it's squishy..not done. If it's firm...done.
|It's easy...take the chicken out of the bag with the tongs and coat both sides. No messy fingers for the "Fingers".|
I use a rice cooker and make a batch of rice according to the directions. I try to flavor our rice once in a while. Tonight I added: 1/2 tsp. garlic salt, 1/2 diced onion and 1/2 tsp. parsley flakes. This looks pretty and smells good too. It made 6 cups of rice.
I steamed the carrots then added a handful of fresh basil and 1 tsp. of butter. Delicious!
I served the fingers with BBQ sauce and Honey Mustard. The BBQ was store bought and the Honey Mustard I made.
Use equal parts honey and mustard mixed with a little bit of mayonnaise. The mayonnaise gives it a milder flavor, the right creamy color too.