I have made this oven-baked version a few times with good results. I haven't thought of the recipe in ages since I last prepared them for our then young nephews who were picky eaters and this was the best I could do for "picky kid food". I should try them in my Black & Decker Air Fryer.... (chicken breasts are on sale for 99-cents/pound this week - timing is everything ;-). I'm sure you could change the spices to suit your personal taste. I've used "Spike" Seasoning Mixture and Mrs. Dash Chicken Blend (salt-free). -Grainlady

NUTTY CHICKEN FINGERS

(source: Better Homes and Gardens New Dieter's Cookbook - Low-Calorie Home Cooking)

1/3 c. cornflake crumbs

1/2 c. finely chopped pecans

1 T. dried parsley flakes

1/8 t. salt

1/8 t. garlic powder

12-ounces boned skinless chicken breast halves cut into 1x3-inch strips (Chicken tenderloins would also work.)

2 T. skim milk

In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan. Bake in a 400-degree F. oven for 7-9 minutes or till chicken is tender and no longer pink. Makes 5-servings.

Nutrition information per serving: 217 calories, 23 g. protein, 7 g. carbohydrates, 10 g. fat, 59 mg cholesterol, 178 mg sodium, 245 mg potassium.

Chicken strips....chicken breast, cut into 1/3 inch thick strips.
Flour seasoned with salt, paprika a little garlic powder, beaten egg, cracker crumbs Matzoa meal works best...it's non fat and comes in just the right size...season the crumbs with parsley flaked and some salt if using matzo, whis salt free..

Hot oil for frying. Dip the chiclen strips into flour, then egg then cracker crumbs and lay on a rack while you finish dipping all. Deep fry until golden....about 4 to 5 minutes....start with the first strips you breaded and work to the end.

"Picky" kids are apt to turn up their noses as REAL chicken "fingers". They are used to and want something that looks and tastes like those ???.... who knows what. ONCE bought a bag of Perdue breaded chicken strips... they were AWFUL!! Nuggets from McDs were far superior!

I like chicken tenders instead of cutting other pieces. My breading "station" is one plastic bag with generously seasoned flour, container of well beaten eggs with hefty glug of hot sauce, another bag with seasoned bread crumbs... sometimes seasoned corn meal. A bunch at a time, I shake in flour. Shake off excess and quick dip in egg mixture. Then into bag with bread crumbs. I usually just leave in crumb bag till I'm reagdy to shallow fry till brown. Only eat maybe once a month or so.

Thanks, everybody! To be clear, these aren't for kids. :) That's what I meant about "good" rather than "kid-good". For kids it seems to be more about texture than flavor, with the proviso that most of them don't want any hot (peppery) or sharp (vinegary). The adults I'm trying to please are used to good, tasty fried chicken, and I'm just not skilled in that direction. The strips are because I want to use it as an appetizer, and I can get such good quality boneless, skinless breasts that I'm willing to give it a go. Just finding small enough chickens, of the quality I prefer, to fry whole pieces is a monumental task. Cutting up some breasts is the easy part. :) Thanks for the suggestion of tenders, but they come in such varying sizes that I don't want to start with them.

Just reading through all your posts is making me feel braver! Thank-you!

I've done then, with a buttermilk soak.

For an adult crowd, you might try karaage. Japanese-style breaded chicken bites. Usually done with thighs, but breast can work. There is also a Korean fried chicken, but when sauced can be messy as a finger food.

I actually like homemade breaded chicken strips. I rub a garlic clove on a microplane and then rub it on the boneless chicken breasts. Season with salt and pepper and cut into strips. I also flatten them out a little bit. Dip in seasoned flour, then into beaten egg and then into fresh grated bread crumbs seasoned with a little fresh grated parmesan cheese. Fry in hot oil.

Sometimes I serve them with fries.

or with rice and veggies.

And they freeze well too. Bread and then freeze on a baking sheet. When frozen just place into freezer bags.

Thanks, Gooster and Ann. Ann, special thanks for the pictorial and freezer instructions..

Ann T, what do you mean by "freshly grated bread crumbs"? From homemade bread? Do you use a box grater?

cookebook, bread crumbs using fresh bread in a food processor, vs using dried bread crumbs.

I make similar using chicken tenders, but not deep frying. Just in oil in a skillet, turning them over as they cook. I use the same method with chicken parmesan.

I often marinade strips of chicken breast in some hot sauce. ..then flour coating, an egg dip and then shaken with Italian flavored bread crumbs. Fried in a little oil. Viola! Buffalo strips ! Served with blue cheese dressing, of course.

Thanks Jasdip! I've never tried them like that.

Cookebook, Jasdip is right. I prefer fresh bread crumbs over dried bread crumbs. I just pulse in a food processor. Does work best with bread that is at least a day old.

interesting challenge. Adult chicken fingers. I would think any good fried chicken recipe would work. Tossed in fresh herbs like thyme, rosemary, garlic, then some buttermilk for an hour...then the breading. A bit of parmesan in the crumb.

I have to toast in a low oven my homemade frozen bread to get it dry enough to make crumbs. I always have panko in the freezer as a back-up. Very handy to have.

We don't fry at home or ever breading and bake since we have it out and about...just sometimes a tiny bit of crumb after steaming and under the broiler a minute for a crisp herb and bread crumb toping.

I made chicken fingers, fish sticks and veggie rice/grain balls a few years ago for kids and adults. (baked) My niece and nephew were tiny so that is over ten yrs ago, (time flies). The only thing that made it kid food was the ketchup bottle.

Homemade tarter sauce for the adults. And a sesame soy ginger sauce as we grilled non-breaded seafood and shish-ka-bobs. I remember trying to avoid the hot dog and burger diet so common. Funny we are back to perfecting and embracing the burger and dog for weekend get-togethers. With many more veggie sides than the past.