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Baked Chicken Fingers
  • 1 pound chicken sliced into “fingers”
  • I package plain melba toast white or whole-wheat
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoon black pepper
  • 1 teaspoon sugar
  • ½ Tablespoon salt
  • 1 egg
  • ¾ cup milk
  • 1 Tablespoon flour
  • Oil
  1. The first part’s the fun part. Give the melba toast a whiz in the food processor.
  2. Don’t make it too fine or you’ll just find yourself with plain old breadcrumbs. Leave some larger bits in there.
  3. Add the spices.
  4. Get your chicken ready. I seasoned mine to intensify the flavour.
  5. Put the milk, flour and egg in a bowl. I added a dash of black pepper in there too.
  6. You’re ready. Start by dipping a chicken finger in the eggy milky floury batter.
  7. That was me with the plastic gloves. I’m not a big fan of slime.
  8. Now shake off the excess wetness and coat it well with crumbs. Press on it and make sure it’s totally covered.
  9. 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.
  10. Spray with oil.
  11. Bake at 200 degrees Celsius until they’re golden brown. Keep an eye on them because they don’t take long.