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Kids' Health Kids' Health

8 Creative Chicken Finger Recipes

Posted by on Mar. 5, 2013 at 6:29 PM
  • 53 Replies

http://www.parenting.com/gallery/chicken-fingers?src=NL&con=wk&cid=enews030513&spPodID=010&spMailingID=4772269&spUserID=MTY1OTMyMTQ4NDES1&spJobID=144555229&spReportId=MTQ0NTU1MjI5S0

Let us guess: Your kid loves chicken fingers! Here, new ways to serve them without anyone getting bored (least of all you).

What other ways do you serve these childhood faves?

by on Mar. 5, 2013 at 6:29 PM
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Replies (1-10):
Vertical15
by on Mar. 5, 2013 at 6:29 PM

© Michael Kraus

 

The Salted-Caramel Pretzel

Coating: Crushed pretzels and panko crumbs

Dip: Salted-caramel sauce

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:30 PM

© Michael Kraus

Georgia Peach

Coating: Chopped pecans

Dip: Peach jam

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:30 PM
1 mom liked this

© Michael Kraus

Asian Adventure

Coating: Coarsely crushed peanuts and panko crumbs

Dip: Fave store-bought peanut sauce

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:30 PM

© Michael Kraus

Ballpark Blitz

Coating: Potato chips

Dip: "Fry sauce"-ketchup and mayo

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:31 PM
1 mom liked this

© Michael Kraus

Tropical Twist

Coating: Crushed plantain chips

Dip: Ketchup, mayo, and crushed garlic

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:31 PM
1 mom liked this

© Michael Kraus

Fiesta Crunch

Coating: Crushed tortilla chips

Dip: Salsa

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:32 PM
1 mom liked this

© Michael Kraus

Aloha Coconut

Coating: Shredded coconut

Dip: Pineapple salsa or orange marmalade

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.

Vertical15
by on Mar. 5, 2013 at 6:32 PM
1 mom liked this

All-American

Coating: Bread crumbs, chopped cooked bacon, and cheddar cheese

Dip: Blue cheese dressing

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes

TigerofMu
by Sonja on Mar. 5, 2013 at 8:23 PM
1 mom liked this

That looks good.  I may have to make chicken breasts with that soon!

Quoting Vertical15:

© Michael Kraus

Georgia Peach

Coating: Chopped pecans

Dip: Peach jam

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.


TigerofMu
by Sonja on Mar. 5, 2013 at 8:24 PM

How do I make salted caramel sauce?

Quoting Vertical15:

© Michael Kraus

 

The Salted-Caramel Pretzel

Coating: Crushed pretzels and panko crumbs

Dip: Salted-caramel sauce

Basic recipe: With a paper towel, pat dry chicken tenderloins or breasts cut in strips; coat with flour, dip in lightly beaten egg, then roll in coating. Bake at 400°F for 20 minutes.


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