These little fingers of chicken coated in panko breadcrumbs and polenta are a complete hit at home. Young and old adore, and if dressed in a little newspaper the ‘little people’ seem to think they are eating in a cafÃ©!
P.s – they call everything a cafÃ©; the pub, our local pizzeria, even restaurants – charming really! On that note welcome to ‘lardersaga’s chicken licken fingers’.
Serves 4 children
- 2 organic chicken breasts cut into slivers
- 40gms of panko breadcrumbs
- 40gms of polenta
- 4 tablespoons of flour
- 1 large organic egg
- Pre-heat oven to 180
Line a baking sheet with foil and drizzle with a little olive oil if you are going to cook immediately, alternatively have a clean tray ready for the crumbed chicken- which can then either be stored in the fridge or frozen.
1. Crack your egg into a bowl and set aside. Place the flour in a bowl and set aside. Place the polenta and breadcrumbs in a bowl and set aside.
2. Flour the chicken by dipping into the flour on both sides, and then place the chicken in the egg, when each sliver is covered in egg, coat in the breadcrumb mix pressing hard down to make sure it is thoroughly covered. This is messy but actually does not take that long, just make sure you have a baking sheet ready so they can go straight on to it.
3. When all the chicken is coated drizzle a little more olive oil over the top and bake in a hot oven (180) for about 12-15 minutes. Serve immediately to the hungry horrors!
P.s Panko are Japanese style breadcrumbs, they have a courser texture than ordinary breadcrumbs but somehow end up being extremely light and crispy.