Despite the plethora of articles regarding the chemicals in chicken nuggets and chicken fingers, kids LOVE them. It’s a shame we even call it “chicken” when studies of various brands have shown that they are less than 50% actual chicken, the rest is made up of not so appetizing things like blood vessels, nerves, fat and muscle mixed with msg, salt and artificial flavors. Hungry yet? Me neither. I have made various kinds of chicken fingers at home with various types of breading/coatings, but this week my husband suggested that we crush some graham crackers and mix them with bread crumbs to get a crispy crust (since the sugar in the graham will caramelize much better than regular bread). We tried it and it was a HUGE HUGE hit. So much so, that we didn’t have anything left over. Not. One.Piece. The chicken was crispy on the outside, moist inside and the hint of sweetness was just perfect. Even if you have award winning picky eaters at home, you have to try this simple recipe.
Graham Cracker Crusted Chicken Fingers
3-4 Chicken Breast
1/2 cup milk
1 cup plain bread crumbs (white or whole wheat)
3-4 Graham Crackers
2-3 Tablespoons of Olive Oil or Coconut Oil
Salt to taste
Cut chicken cutlets into 1/2″ strips (I use a heavy duty scissor). Season with salt. In a bowl, beat eggs and add milk. Place graham cracker in a zip lock bag a crush with a rollin pin or wooden spoon. Mix graham cracker and bread crumbs in a bowl. Heat oil in a large frying pan on medium heat (I use coconut). Dip chicken in egg mixture then roll in crumb mixture and add to pan. Cook for 4-6 minutes on each side, or until desired crispness.