I decided to treat the boys to some (healthy – sssssh!) junk food last week and you should have seen (and heard!) the reaction when I told them we were making chicken fingers… This is one of the dishes the boys absolutely adore when it’s served at lunch (our lunch version is made with flax seeds and whole wheat breadcrumbs and it’s actually pretty good) so I figured why not teach them how easy it is to make at home with very few ingredients.
We made a couple of changes to the recipe – I forgot the garlic and lemon (teaching up until 15 minutes before club starts will do that to your memory…) and we didn’t have a food processor so the boys had to cut the parsley and crumb the crackers by hand. I used a LOT more parsley than the recipe suggested as I love the colour it gives to the finished nuggets – not to mention it’s super healthy, right? I served them with home fries made from tiny red potatoes, quartered, par-boiled and fried….
Pretty simple instructions: we cut the chicken into bite sized nuggets..
I cut the potatoes for the boys as they needed to get boiling quickly so we would have time to fry them…
Carefully prepared the egg to dip the chicken into…
We used a large casserole dish. Even though it’s not ideal, I liked it as it meant the spattering hot oil didn’t go all over me (or the boys!). Will remember this next time…
The boys could barely contain their excitement when they saw the fries…
And then the nuggets… oh my!!
And they waited patiently as I portioned them out…
Well I ate the few that I brought home for my dinner. And I am not a nugget fan. But these were THAT good…
The boys were extremely enthusiastic about this recipe and many of them declared they would be making these again at home. Under adult supervision, obviously as, even though they are accomplished little chefs, cooking involving hot oil still needs an adult present.
Thanks Jamie – this was a huge hit!!!!
main courses | serves 2
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.
• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil
To prepare your chicken:
Peel the garlic and zest the lemon
Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper
Whiz until the mixture is very fine, then pour these crumbs on to a plate
Sprinkle the flour on to a second plate
Crack the egg into a small bowl and beat with a fork
Lightly score the underside of the chicken breasts
Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit
Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs
Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated
To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp
To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.
Disclosure: The gorgeous bamboo disposable serving dishes used for the end result was provided at no cost by RestaurantWare.com. If you would like to order your own bamboo tableware with 10% off, use the code eatlivetravelwrite at checkout.
In case you are wondering, yes, I made it through to Round 7 of Project Food Blog and am madly working on bringing a recipe to life through a video. Thank you all for your support and votes – look out for my video (my first! eeek!) sometime later this week!
** Did you know? Jamie Oliver is speaking in Toronto on November 18th. Thanks to The Art of Cooking, I am able to offer a discount to you, my readers, of $10 per ticket (more if you purchase more than 5 tickets). Click here for the special promotion code to be applied to your ticket price. Don’t miss this event – I saw Jamie speak last year and it was inspirational to say the least. It inspired me to start Les Petits Chefs, for one…