Tuesday, August 30, 2011

Chicken Fingers and Goldfish?

This recipe came about when I didn’t have any breadcrumbs in my pantry as I was preparing to make chicken fingers. I noticed the “goldfish” cracker container had a layer of crumbs on the bottom. My kids snack on them all the time and so I thought, hmm, maybe I could take a few and crush them finely to make a yummy breading. My kids LOVED it! They thought it was neatest thing they could taste their favorite snack at dinner in the form of chicken fingers. It was such a great recipe and years later my kids still ask for it. Now that’s a winning recipe in my book!

GOLDFISH ENCRUSTED CHICKEN FINGERS
Ingredients:
1 pound chicken breast, cut lengthwise into 1 inch strips
2 cups crushed Goldfish crackers (have your kids give you a hand and put Goldfish crackers into a large plastic bag and have them pound it)
1 egg (whisked) or 1 egg yolk with 2 tbsp water or 1 cup whole milk* (if your child has an egg allergy)
Salt and pepper to taste
Vegetable oil (I use canola)

Dipping sauce ingredients:
¼ cup of agave nectar* or honey
¼ cup and 1 tbsp. Dijon mustard
1 heaping tbsp. sour cream* (optional)

Prepare your chicken breast into strips, pat dry and season with salt and pepper and set aside. In 2 shallow bowls, fill one with the egg or milk mixture and in the other bowl the crushed up Goldfish crackers. You will take each strip and dip them in the liquid mixture to coat both sides and dip them into the Goldfish crumbs making sure to coat all sides and rest on a plate. Continue doing this for all your strips. In a shallow large nonstick pan, coat with oil to coat the entire pan and once it is hot, gently place the chicken strips into the pan. Cook each side for about 4 minutes or until cooked through. Serve immediately with the honey/agave nectar mustard sauce.

*DOUBLE DUTY TIP: You can replace Goldfish crackers with any other cracker (Saltines, Ritz, Cheez-Its and even cereals) to make a delicious breading for your chicken strips.
*You may substitute whole milk for soy milk if your child has a dairy allergy.
*Agave nectar is a great substitute for honey and other sweeteners because of its lower glycemic properties. It’s also vegetarian.
*Sour cream is a great “thinner” if you need to make a sauce lighter and airier.