Hey guys!:) I hope that your Monday is off to a great start!
When I was younger, one meal I always remember cooking with my mom was chicken fingers. It may have been a little messy, but it was a simple meal I could help with and always seemed to be a staple in our kitchen.
Since then, I have made it a staple in mine as well. Just a healthier version, of course! Recently, we’ve made these almost every week because they are so good. They’re currently Colton’s favorite, and when he requests them, it makes me happy because I actually know he genuinely likes them
Of course, I am usually more of a non-breaded chicken person lol, but it’s nice to mix it up with this fun loving recipe that brings back so many memories from cooking with my mom.
I like to serve these fingers with a salad or a simple vegetable side. Last week we put them on top of spaghetti squash w/ pasta sauce and it was DELICIOUS.
2 large chicken breasts
1/2 cup whole wheat flour
1/4 cup parmesan
1 tbsp italian seasoning
1 tsp pink himalayan salt
1 egg
2 tbsp coconut oil
Directions
- Place chicken breasts into a zip lock bag and smash with a spatula until a little flattened. Once flattened, remove and slice chicken on a cutting board into chicken finger slices.
- Grab two separate bowls. In one bowl, crack and whisk one egg. In the other bowl, mix in the flour, parmesan, seasoning & salt.
- Put a large pan on medium heat and start to melt 1 tbsp of coconut oil. While the oil is melting and the pan is heating up, start coating the chicken fingers.
- To coat the chicken fingers, take your first chicken slice, dip it in the egg, then coat it in the flour mixture. Once fully covered, place in pan. Continue with the rest of the chicken slices and add in remaining coconut oil as needed.
- Cook chicken until crispy and fully cooked all the way through.
- Serve with whatever you desire!
xo,
Lauren
