Chicken Fingers: Crunchy, Delicious & Jamie Oliver Approved

Amy Kuras
Food & Party

I don't know how it happens, but every kid on the planet seems to be insane for chicken nuggets. But OMG, have you seen how they make these things? It's horrific. Jamie Oliver demonstrated it on his Food Revolution show this summer, and a similar photo made the rounds late last year.

They take chicken, every last disgusting little part of the chicken, and make a revolting pink paste out of it that's then shaped into nuggets, battered or breaded, and fried. One look at that stuff and it's enough to make even the most devoted fast food lover swear off the drive-through forever and ever.

Good news: It's possible to make nugget-like chicken fingers for kids that are wholesome, tasty, easy to make, and made from things you can identify versus nauseating goop. Your kids might actually prefer them to the kind that come from Mickey D's.

Baked Chicken Fingers (adapted from CHOW)


  • 1 1/4 cups finely crushed crackers (CHOW suggests whole wheat crackers, such as Wheatsworth; Nigella Lawson uses Ritz Crackers)
  • 1/2 teaspoon kosher salt (use less table salt; the crackers are already pretty salty)
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 pound chicken tenders or boneless, skinless chicken breasts cut into 1-1/2-inch strips

How to make them:

1. Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.

2. Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated. Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.

3. Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with ranch dressing, barbecue sauce, or your favorite dip.


Image via Like_The_Grand_Canyon/Flickr

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