Homemade chicken fingers that everyone will enjoy!
There is no denying how much people love the fairly new invention of chicken fingers, popcorn chicken or chicken strips. No matter the name, people love them. Of course no one love the pink goo that we all saw was being put into the beloved dish.
We must pull back on these order-in dishes, this has been the new trend. Why leave it up to someone else to make sure what you put into your body is acceptable? With this recipe you can please everyone, even the hard-nosed gluten-free nutritionist!
¼ c coconut oil (virgin-cold pressed preferred)
2 lbs. of skinless boneless organic chicken breasts (sliced as strips or cubed for nuggets)
Bowl of ice water
2 eggs (mixed well)
1c rolled oats (if nonchalant about gluten, can be substituted with Panko breadcrumbs)
1/4 tsp. oregano
¼ tsp. red pepper flakes
1/8 tsp. sea salt
1/8 tsp. black or white pepper
¼ tsp. dried Parmesan
Mix all the dried ingredients together in a flat pie dish.
Heat the coconut oil in a saucepan on med-high heat
Place one piece of the cubed or strip of chicken in the ice water, then the pie dish covering completely.
Place in the egg mixture and again in the pie dish. Gently lay into the heated coconut oil, taking care to not splash oil on yourself.
Repeat with other chicken pieces, do not overfill pan as it will lower the heat of the oil and will make them soggy.
After 4 minutes or when golden brown flip the pieces to the other side.
Remove from the pan onto paper towels to drain and cool.Repeat until all is done.
***Make sure not to touch counters or other utensils while handling raw chicken. ***Washing your hands frequently will help prevent cross contamination and sickness.
Enjoy these delicious treats with sweet potato fries and a Mediterranean cucumber salad!
©Hillary Sepulveda Brown March 12, 2014Panama City, Republic of Panama