Sometimes, you need a quick way to feed yourself some healthy junk food. And what better than chicken fingers to fill that void? (Especially because you can put them on top of salad for lunch the next day.)
These take no time to make – and are much healthier than the ones you’d get out of the freezer section since you get to control the sodium and what goes into the breading.
Homemade Chicken Fingers
Boneless, skinless chicken breasts
Breadcrumbs (they can be store-bought)
Creamy salad dressing of your choice (A low-calorie honey mustard is my favorite)
After you cut up the chicken breast into roughly finger-shaped pieces of equal thickness, dip each piece into the dressing. (Using a creamy salad dressing helps keep the chicken moist and gets the breadcrumbs to stick, so you don’t have to use egg or another binder.) Then, coat each piece on all sides in a mixture of breadcrumbs and cornmeal. Place them on a rimmed baking sheet and put in the broiler on high. Flip the pieces over after about 7 minutes, and remove only after checking that the chicken is really done.