When I was younger, I absolutely loved store-bought chicken nuggets and all the different types of chicken nuggets and fingers you could get at fast food restaurants. Nowadays, since I’m trying to make slightly better choices, recipes that offer yummy and healthy alternatives like these ones are some of my favorites!
I had the idea to make this chicken thanks to my friend Juliette, who made a similar recipe to this one. When I went to her house for supper last week, she just whipped up this delicious and crunchy chicken in a matter of minutes. On top of it being quick, it tasted delicious. My little blogging alarms went off and I knew I would have to post about this recipe.Since chicken on it’s own can get kind of dry, my friend also made a super fast and basic honey-dijon dipping sauce, which I recreated as well. The result of these chicken fingers is a crispy, healthy and of course, delicious outcome!
When I made this chicken, I had it with steamed broccoli and parmesan pearl couscous, which was as delicious as it sounds.
This recipe is seriously super quick, I hope you enjoy it if you get to try it!
- 2 chicken breasts, cut into strips
- 1 1/2 cups Rice Krispies
- 1/2 cup almonds, sliced
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2 eggs
- 2 tbsp honey
- 1 tbsp dijon mustard
- Preheat oven to 350F and prepare a baking sheet lined with parchment paper.
- In a blender, grind the Rice Krispies until they have reduced into smaller pieces (don't let it get small enough where it resembles a fine flour)
- In the same blender, pass the almonds in order to create the same type of texture.
- In a medium bowl, mix the Rice Krispies, almonds, garlic powder, salt and pepper.
- In a small bowl, whisk both eggs.
- With a strip of chicken, dip it in the eggs first and then dip in the Rice Krispies mixture, ensuring all sides are covered with the mix. Place on the prepared baking sheet and repeat for all strips of chicken.
- Bake in oven for 25 minutes or until the meat is white and juices run clear.
- Mix the honey and dijon mustard in a small bowl to make the dipping sauce.
What about you, are you a chicken finger fan as well?