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The first part’s the fun part. Give the melba toast a whiz in the food processor.
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Don’t make it too fine or you’ll just find yourself with plain old breadcrumbs. Leave some larger bits in there.
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Add the spices.
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Get your chicken ready. I seasoned mine to intensify the flavour.
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Put the milk, flour and egg in a bowl. I added a dash of black pepper in there too.
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You’re ready. Start by dipping a chicken finger in the eggy milky floury batter.
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That was me with the plastic gloves. I’m not a big fan of slime.
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Now shake off the excess wetness and coat it well with crumbs. Press on it and make sure it’s totally covered.
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At this point you can do one of two things; you could arrange the chicken fingers on a baking sheet and bake them, or you could arrange the chicken fingers on a baking sheet and freeze them overnight, pack them in a freezer bag and save them for a day on which you’re craving chicken fingers but have less than no desire to mess around with raw eggs and melba toast.
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Spray with oil.
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Bake at 200 degrees Celsius until they’re golden brown. Keep an eye on them because they don’t take long.