November 18, 2011

Crunchy Baked Chicken Fingers

A sure hit hors d'oeuvre for any party! Moist and juicy inside while crunchy and crispy on the outside, these Chicken fingers can be layered in your sandwich, added to your salad, in your pasta, as a evening snack for your kids and more.  The options are endless!
These chicken strips can be frozen after you coat them with the crushed crackers. When ready to serve, just take them out of the freezer and bake them directly.


Ingredients
1 lb - Chicken Breast (Boneless)
30 - Salt Crackers (like Ritz)
1/4 C - Yogurt
1/2 Tsp - Black Pepper
1 - Egg
3 cloves - Fresh Garlic
Salt to taste

Directions
  • Clean and cut the chicken breast into thin strips about 1.5 cm wide.
  • Grind the garlic into a smooth paste with 2 tablespoons of yogurt. 
  • In a large bowl add the garlic paste, salt, pepper, rest of the yogurt and chicken. It is recommended to marinate the chicken overnight or at least for 4 hrs. 
  • Take the salt cracker in a zip lock bag, seal the bag and crush the cracker with a wooden mallet. Empty the contents into a flat bowl.
  • In a separate bowl, crack the egg in and whisk. Season with salt.
  • Dip the marinated chicken strips in the egg and then into the cracker mixture until coated completely. Discard the excess marinade.
  • Preheat the oven to 425F and cook for 20 minutes or until the chicken is done
  • Serve hot with salsa, ketchup or your favorite dip. Enjoy
Notes and Tips
  • These chicken strips can be frozen after you coat them with the crushed crackers. When ready to serve, just take them out of the freezer and bake them directly. Thawing is not required but just add a few additional minutes to your baking time.
  • The chicken once cooked should not have any pink. The cooked meat will be white and opaque.
  • Do not reheat in microwave as it ruins the chicken fingers. Reheat in oven or toaster oven.

8 comments :

  1. Hey.. the recipe looks simple and easy to prepare. Use of crackers is a really innovative thing, though I wonder how it turns out when my teeth sinks in.. does it crumble all out? or stick to the fingers with the egg binder.

    Good try for the healthier version

    ReplyDelete
  2. Looks good.

    Regards,
    Manju
    Http://manjuseatingdelights.blogspot.com

    ReplyDelete
  3. hi shema...lovely recipes. do make this a book. i'm sure it'll do v well.

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  4. Lovely tempting chicken crunchy..never tried using crackers!!Awesome clicks!
    Erivum Puliyum
    Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)

    ReplyDelete
  5. First time here... chicken fingers look awesome... your blog is fabulous with amazing recipes and pics.. glad to follow you.. do visit my blog when you find time..

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  6. i am making this 100 % this weekend, i just have one question, if i use whole wheat/ multigrain crackers is that ok??

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  7. I think you should be fine Aparna... let me know how it comes out :)

    ReplyDelete

First of all thanks a lot for stopping by my space. I would be very happy to hear from you and would love to see your comments and feedback :)
Thanks a bunch,
Shema

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