I make these baked chicken fingers a lot during summer because they are healthier, easier and a lot less messy than the fried version.
You don’t have to stand in the heat of kitchen inhaling the fumes from the giant wok of splattering cooking oil, and the result is a lot crispier and lot less oily chicken nibbles.
All you have to do is marinate chicken for a few minutes, dredge in coatings and chuck it in the oven.
I use very little salt in the recipe because there are plenty other taste enhancers in the marinade and coating, like garlic, lemon, mustard, honey and herbs.
You can marinade a big batch overnight to use next day, even dredge in coatings and freeze to bake whenever required.
The baked version to my delight stayed crispier longer at room temperature and doesn’t lose its texture even after getting reheated in the microwave.
These baked chicken fingers taste great rolled in a tortilla or pita bread for a crispy wrap. You may want to double or triple the recipe because these disappear in a blink of an eye!
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lemon juice
1 teaspoon red chilli powder or paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt or to taste
1 cup corn flour
2 eggs, beaten
1 cup bread crumbs or corn flakes crushed
1 tablespoon dried basil
1 teaspoon olive oil to grease the pan
This Is What You Do:
Heat oven to 240C/465F. Lightly grease an oven proof dish. Pour eggs, flour and breadcrumbs in three deep plates. Mix basil in bread crumbs.
Dredge the chicken strips first in corn flour, then eggs, and last in bread crumbs. Press with hands to make bread crumbs coat them all over.
Spread in a single layer in the prepared baking dish. Bake for 30-35 minutes or till golden and crispy all over. Flip once, half way while baking.
Serve hot with French fries, baked potatoes, salad or you favourite dip.