Crispy Chicken Fingers

7 Aug

(First post in Healthy in a Hurry Meals and Tips Series)

Before you pull in to that McDonald’s drive through to have your fill of greasy bag goodness – I’d like to give you something to consider…  The ingredients in their infamous McChicken Nuggets include a few mystery ingredients, but the one that stand out to me is:  Dimethylpolysiloxane added as an antifoaming agent.  I don’t know what dimethypolysloxane is but I am certain it’s not something I’d like to digest if I can help it.


Yes I know drives through are quick and sometimes hard to avoid – HOWEVER – with proper planning we can enjoy a healthier alternative.  Now I will admit, I pretty much like chicken fingers in any form… crispy, broiled, tempura style, I usually don’t discriminate.  So don’t be surprised if you see some variation of a chicken tender recipe featured here often.  Okay here goes – Crispy Chicken Fingers.


Chicken Tenders (tender portion of the chicken breast)


Paprika, Cayenne, Salt, Pepper, Garlic Powder, Season-All

2 Eggs

Panko Bread Crumbs



  1. Season tenders lightly with season-all.
  2. Coat with seasoned flour (your favorite seasonings… i.e. garlic powder, salt, pepper, old bay – whatever you enjoy)
  3. Mix eggs with about 1/2 cup water.
  4. Dip flour coated tenders in egg wash.
  5. Season panko crumbs with paprika.
  6. Roll flour and egg coated tenders in seasoned panko crumbs.
  7. Fry in small amount of peanut oil or Oven bake at 375 degree oven coated with cooking spray.  (If you are oven frying spray tops of fingers with cooking spray)
  8. Cook until brown!


If I were you, I’d double the batch for leftovers.  The leftovers can be used as an after school snack, chicken sandwiches, or salad toppers.  Just place on parchment paper and freeze.  Then add to zip lock bags once frozen.  Yep.





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