My kid loves handling raw meat. It’s cold, slimy, and fascinatingly dead. There was an age – maybe 3? – when I let the Chef make hamburgers and he tried to eat the uncooked ground beef off of his hands. So we stopped that for a while. But at 6.5, he is definitely up to the task, and so is his friend A. This chicken fingers recipe involves one prep step – dipping the chicken into seasoned cornmeal. The two of them got it done faster than I could say “no finger-lickin!”
Recipe adapted from Crispy Oven-Fried Chicken in the American Heart Association’s “Low-Fat, Low-Cholesterol Cookbook: Heart-healthy, easy-to-make recipes that taste great” (Clarkson Potter 1997)
Boneless, skinless chicken breasts cut into thin strips
Crushed garlic clove
Mix seasonings and corn meal in a wide shallow bowl. Drag chicken pieces through the mixture until coated. Spray with cooking spray and place on cookie sheet that also has been sprayed. Bake in 350 degree oven for about 30 minutes.