Emily Carter
Chicken fingers are a versatile dish that can be repurposed into several meals for two. While chicken fingers are typically associated with kid-friendly meals, they can be elevated for adults by incorporating different ingredients and cooking techniques. Chicken fingers can be served as a main course or incorporated into sandwiches, salads, stir-fries and more. They can be baked, fried, or grilled, and paired with various side dishes or toppings to create a complete meal. With just 3 chicken fingers, you can create a delicious and satisfying meal for two by getting creative with ingredients and presentation.
| Characteristics | Values |
|---|---|
| Preparation time | 30 minutes |
| Cooking time | 15-20 minutes |
| Serving size | 3 chicken fingers |
| Calories | 257-375 kcal |
| Carbohydrates | 31-43 g |
| Protein | 36-40 g |
| Fat | 7-16 g |
| Cholesterol | 117-195 mg |
| Sodium | 279-642 mg |
| Potassium | 626-718 mg |
| Fiber | 1-4 g |
| Sugar | 0.2-3 g |
| Vitamin A | 210-330 IU |
| Vitamin C | 1.3-5 mg |
| Calcium | 34-89 mg |
| Iron | 1-3.5 mg |
Explore related products
What You'll Learn
Chicken fingers with roasted broccoli and mashed potatoes
Ingredients:
- 3 chicken fingers
- 1 large potato
- 1 head of broccoli
- Butter
- Olive oil
- Salt and pepper
- Garlic
- Italian seasoning
- Paprika
- Cheese (optional)
- Bacon (optional)
Instructions:
Step 1: Prepare the Chicken Fingers
Start by seasoning the chicken fingers with paprika, salt, and pepper. Heat some olive oil in a pan over medium-high heat and place the chicken fingers in the pan. Cook for about 3 minutes on each side until they are browned and cooked through. If you want to add some extra flavor, you can follow this garlic butter sauce recipe:
Garlic Butter Sauce:
After cooking the chicken fingers, move them to one side of the pan and make room for the garlic. Add some butter to the pan and cook the garlic for about 30 seconds until fragrant. Season with Italian seasoning and cook for another minute. Add a couple of tablespoons of water to deglaze the pan and scrape up any browned bits from the bottom.
Step 2: Prepare the Roasted Broccoli
Cut the broccoli into small florets and place them on a sheet pan lined with aluminum foil. Drizzle olive oil over the broccoli and season with salt and pepper. Toss to coat evenly and spread them out in a single layer. Roast in the oven at 450°F for about 16 to 18 minutes, or until they are tender and lightly browned.
Step 3: Make the Mashed Potatoes
Peel and dice a large potato. Boil the potatoes in salted water for about 16 to 18 minutes or until they are tender. Drain the water and return the potatoes to the pot. Add butter, sour cream, salt, pepper, garlic, and paprika to taste. Mash the potatoes to your desired consistency.
Final Step: Plate and Serve
Now it's time to assemble the dish. Place some mashed potatoes on a plate, top with one or two chicken fingers, and serve with a side of roasted broccoli. If you want to make it even more indulgent, you can sprinkle some cheese or add some crumbled bacon to the mashed potatoes. Enjoy!
This meal can be easily adjusted to your taste preferences and is a quick, tasty option for a weeknight dinner.
Nest Boxes: Providing a Safe Space for Every Chicken
You may want to see also
Explore related products
Chicken Parmesan
To make Chicken Parmesan for two with three chicken tenders, start by preheating your oven to 400°F. Prepare three bowls: one with white flour, about 1/4 teaspoon pepper, and 1/2 teaspoon salt; another with olive oil or butter and minced garlic; and the last with basil, paprika, Panko or breadcrumbs, and Parmesan cheese. You can also add garlic powder to the second bowl for some extra garlic flavour.
Trim the fat from the chicken tenders and pat them dry. Now, it's time to coat the chicken! First, dip the tenders in the flour mixture, then in the garlic oil or butter, and finally in the Panko or breadcrumb mixture, making sure to coat each piece evenly and thoroughly.
At this point, you can choose to freeze the coated tenders for future use or proceed with frying. To fry, heat oil in a large skillet over medium-high heat until it shimmers or reaches 350°F. You can use a deep-fry or instant-read thermometer to check the temperature. Carefully place the coated chicken tenders in the hot oil and fry for about 1-2 minutes on each side until they turn golden brown. You'll know the chicken is done frying when you hear the sound of moisture evaporating, resulting in a crispy exterior.
Once the chicken tenders are fried, transfer them to a baking pan. Spread marinara sauce over the chicken, being mindful not to overload the sauce to prevent sogginess. Top the sauce with a blend of shredded mozzarella and Parmesan cheese. You can also add some Provolone cheese for extra flavour.
Finally, bake the Chicken Parmesan in the preheated oven at 400°F for about 8-10 minutes, until the cheese is melted and the marinara sauce is hot. If you prefer your chicken extra crispy, consider baking it on a baking sheet instead of a casserole dish to allow better airflow and crispiness on all sides. Garnish with basil or parsley, and your Chicken Parmesan is ready to serve!
Slim Chicken's Upcoming Deal: Five Chicken & Waffles
You may want to see also
Explore related products
Chicken Milanese
To make Chicken Milanese for two with three chicken fingers, you can adjust the following recipe as needed.
Ingredients:
- 2 chicken breasts, skinless and boneless
- 2 eggs
- Flour
- Breadcrumbs (Panko)
- Parmesan, grated
- Parsley
- Lemon zest
- Salt and pepper
- Oil for frying (vegetable or canola)
- Arugula
- Lemon juice
- Olive oil
- Cherry tomatoes (optional)
- Shaved Parmesan (optional)
Method:
- Prepare the chicken breasts by pounding them to an even thickness of about 1/4 inch using a meat tenderizer or rolling pin.
- Slice each breast in half horizontally so that you have four cutlets.
- Season the cutlets generously with salt and pepper.
- Set up three shallow dishes. In the first, add flour. In the second, beat two eggs lightly. In the third, combine the breadcrumbs, grated Parmesan, parsley, lemon zest, salt, and pepper.
- Working with one cutlet at a time, dredge it in flour and shake off the excess. Then, dip it in the egg and tap gently to remove excess egg. Finally, add it to the breadcrumb mixture and press gently until the crumbs adhere.
- Heat oil in a large skillet over medium-high heat.
- Working in batches of 2-3 pieces, add the breaded chicken to the skillet and cook undisturbed until golden on both sides, about 2-4 minutes per side.
- Transfer the cooked chicken to a baking sheet and keep warm in the oven while cooking the remaining chicken.
- To make the salad, whisk together olive oil and lemon juice in a large bowl. Season with salt and pepper.
- Add the arugula, cherry tomatoes, and shaved Parmesan. Toss to coat and season again, if needed.
- Divide the chicken among plates and serve with the salad on the side.
You can also experiment with the recipe by adding onion powder, garlic powder, and spices, nuts, and seeds to the breading, or by brushing the chicken with vodka before breading for a crispier cutlet.
Enjoy your Chicken Milanese!
Chicken Cartilage and Fat: Allergies in Dogs
You may want to see also
Explore related products
Chicken enchiladas
First, prepare your chicken. You can use any type of cooked chicken, but a rotisserie chicken is a great option as it can be shredded ahead of time and stored in the fridge for up to 5 days. For 3 chicken fingers, you will need to shred the chicken into a large bowl. Add your chosen spices—cumin, chilli powder, garlic powder, and salt are all popular options—and mix well.
Next, prepare your filling. In a separate bowl, combine the shredded chicken with cilantro, cheese (cheddar and Monterey Jack are a great combination), and enchilada sauce. You can use store-bought or make your own enchilada sauce by roasting and pureeing green chiles with other ingredients. If you like beans in your enchiladas, you can add them to the filling mixture as well.
Now it's time to assemble the enchiladas. Warm your tortillas—corn or flour, whichever you prefer—either in the microwave or on a stovetop. Spread a thin layer of enchilada sauce on each tortilla, then add a generous spoonful of the chicken filling and roll them up. Place the filled tortillas seam-side down in a greased 9x13-inch baking dish. Repeat until you've used up all your filling.
Finally, bake your enchiladas. Spread any remaining sauce over the top of the enchiladas, followed by any extra cheese. Bake uncovered at 350°F for 15-20 minutes, until the cheese is bubbling and the tortillas are slightly crispy.
Serve your chicken enchiladas hot with your choice of toppings and sides, such as sour cream, cilantro, lime wedges, salsa, or tortilla chips. Enjoy!
Inactive Players' Pets: Pound or Freedom?
You may want to see also
Explore related products
Crispy baked chicken fingers
Ingredients
- Chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch strips
- Panko breadcrumbs
- Olive oil
- Eggs
- Flour
- Mustard
- Mayonnaise
Method
- Preheat your oven to 200°C/390°F (180° fan-forced).
- Spread the panko breadcrumbs on a baking tray and spray with olive oil. Bake for 3-5 minutes until light golden. Transfer to a bowl.
- Prepare the chicken by trimming off any fat and tendons.
- Place an oven-safe rack on a rimmed baking sheet and lightly spray with cooking spray.
- Combine the egg, flour, mustard, and mayonnaise in a bowl to create a thick batter.
- Dip the chicken into the batter, allowing any excess to drip off.
- Place the battered chicken in the bowl with the toasted panko breadcrumbs and sprinkle more on top. Press down to ensure the breadcrumbs stick to the chicken.
- Transfer the chicken to the prepared baking tray and spray lightly with olive oil.
- Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Tips
- For a gluten-free option, use gluten-free breadcrumbs or crushed rice cereal.
- To reheat, bake at 375°F or air fry until warmed through and crispy. Avoid microwaving, as this will make the chicken soggy.
- Serve with sauces such as honey mustard, ranch, BBQ, or tzatziki.
Variations
- Chicken Parmesan: Layer the cooked chicken fingers with tomato sauce, mozzarella cheese, and herbs.
- Chicken Caesar: Serve the chicken warm, sliced on top of a Caesar salad, and sprinkle with Parmesan cheese.
- Chicken Milanese: Warm the chicken in a pan with olive oil, spritz with lemon juice, and top with arugula, salt, and pepper.
Marinating Chicken: To Thaw or Not to Thaw?
You may want to see also
Frequently asked questions
Some side dish options that go well with chicken fingers include roasted broccoli, mashed potatoes, ranch, ketchup, honey mustard, and salad.
To make chicken fingers in large batches, you can bake them in the oven. First, marinate the chicken in buttermilk, then coat them with seasoned flour, egg, and flour again. Bake at 425 degrees Fahrenheit for 15 minutes or until golden brown.
Chicken fingers can be used in a variety of dishes such as chicken Parmesan, chicken Caesar salad, chicken Milanese, chicken enchiladas, chicken sliders, chicken pizza, chicken and waffles, chicken sushi rolls, and chicken stir-fry.
You can make chicken fingers ahead of time and store them in an airtight container in the fridge for up to three days or freeze them for up to three months.
To make crispy chicken fingers, use panko breadcrumbs for a light and crispy texture. You can also marinate the chicken in buttermilk to tenderize it and help the coating stick. Don't overcook the chicken tenders, as they can become dry and tough.
