Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Cooking spray
Special equipment needed:
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dip each chicken strip first in the flour mixture, shaking off any excess, then in the beaten egg, and finally in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
6. Place the chicken strips on a wire rack set on top of a baking sheet.
7. Spray the chicken strips with cooking spray.
8. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 360
Fat: 7g
Saturated Fat: 2g
Cholesterol: 160mg
Sodium: 810mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 1g
Protein: 36g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Italian breadcrumbs can be used instead of panko breadcrumbs for a different flavor.
Variations:
- Add 1/2 tsp cayenne pepper to the flour mixture for a spicy version.
- Use chicken thighs instead of chicken breasts for a juicier result.
- Serve with different dipping sauces, such as honey mustard or ranch dressing.
Tips and tricks:
- To make the chicken fingers extra crispy, use a wire rack on top of a baking sheet to allow air to circulate around the chicken.
- Make sure to press the breadcrumbs onto the chicken to ensure they stick well.
- For a healthier version, use whole wheat flour and bake the chicken fingers instead of frying them.
Storage instructions:
Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken fingers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken fingers on a platter with different dipping sauces and garnishes, such as lemon wedges and parsley.
Garnishes:
Lemon wedges, parsley, and chopped scallions can be used as garnishes.
Pairings:
Serve the chicken fingers with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Sweet potato fries
Troubleshooting advice:
- If the coating is not sticking to the chicken, make sure to press the breadcrumbs onto the chicken firmly.
- If the chicken is not crispy enough, bake it for a few more minutes or broil it for a minute or two.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken fingers are a popular American dish that originated in the 1950s.
Flavor profiles:
The chicken fingers are crispy and savory, with a hint of garlic and paprika.
Serving suggestions:
Serve the chicken fingers as an appetizer or a main dish.
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