About the Recipe
I don’t know about you, but as the days get shorter, I start looking for comfort food. Chicken fingers take me back to a simpler time. Plus, any food you can dip is a favourite of mine!
This recipe is originally from our 10-day Sugar-Free Real-Food Reset, which we’re kicking off again on September 18th! Click here if you’d like more info or to join us!
Because I often have a tiny helper in the kitchen, I can tell you the spice amounts are VERY flexible for this recipe… three year olds are not careful measurers. These chicken fingers are definitely kid approved.
You can omit the egg in this recipe, but I find it helps the breading stick and provides just a little more crunch. I have done without though when I’ve found myself eggless.
These chicken fingers are super-versatile too.
- Add in some basil and oregano, and dip in warm marinara for an Italian flair.
- Marinate the chicken, cut into cubes, overnight in some lemon juice and hot sauce then make these as spicy “popcorn” style finger food.
- Looking for something a little more Asian inspired? Try marinating in coconut sauce.
- In a hurry? Add the hot sauce or coconut sauce to the egg mixture instead!
Let your palate guide you. Don’t be afraid to experiment. If you do try something new, drop me a note and let me know. I’d love to hear from you!