Please Teenagers with Homemade Chicken Fingers

Whenever I’m trying to figure out a dinner menu that includes teenagers, Chicken Fingers pop into my head.  This is a main course I started making years ago in London, inspired by my kids’ love of Fish Fingers (the British version of Fish Sticks).

At the time, chicken tenders were not available at the grocery store, so I simply cut boneless chicken breasts into “fingers,” marinated them for a while, breaded them and then baked them.  Leftovers made great snacks—although late-night excursions to the fridge usually resulted in an empty plate by morning.

With the price of chicken tenders usually higher than boneless chicken breasts in my supermarket, I still cut my own “fingers” from boneless chicken.  Not only are they more consistent in size but also they are considerably cheaper.  My Chicken Fingers are also healthier than Chicken Sticks sold in fast-food restaurants because I bake them instead of frying them. 

Chicken Fingers – serves 2 (adapted from "HELP! MyApartment Has a Kitchen!") 

1/4 cup tomato juice (or 3 tablespoons ketchup + 1 tablespoon water)
1 teaspoon olive oil
1 teaspoon chopped garlic
1/4 teaspoon dried oregano
1/4 teaspoon hot pepper sauce or cayenne pepper
2 boneless chicken breasts (10-12 ounces total)
1/2 cup Italian-style breadcrumbs + more if needed 

Combine the tomato juice (or ketchup and water), olive oil, garlic, oregano and hot pepper sauce or cayenne pepper in a medium-size bowl.  Set aside. 

Cut the chicken breasts into fingers 1/2 inch wide and 2 inches long--or if it's easier, into easy-to-serve pieces.  Add them to the bowl and mix until the fingers are completely covered with the marinade.  Refrigerate for at least 15 minutes or up to 1 hour.  

Begin preheating the oven to 475 degrees. 

Cover a baking sheet with aluminum foil or a silicone baking mat. Set aside. 

Put the breadcrumbs into a small bowl.  With a fork or kitchen tongs, remove a finger from the marinade, roll it in breadcrumbs and place it on the baking sheet.  Make sure none of the fingers touch each other.  When you have coated all the fingers, discard any remaining marinade. 

Bake for about 9 minutes.  The chicken should be firm and the breadcrumb coating brown and crunchy.  Cut into a finger to make sure the chicken is not pink inside.  If it is, bake for 1 more minute. Serve immediately.

                               For more recipes, order "Help! My Apartment Has a Kitchen!"