Breaded Chicken Fingers

Jane was in love with these!  You can always tell when Jane is a big fan of something by the way she chomps  and smacks her lips.  She also does a little dance in her highchair. 

For the adults, add your favourite dipping sauce (we chose a sweet chilli sauce).  

When breading your chicken use separate hands for dry and wet ingredients or your fingers will look like this!   


2 Boneless, skinless chicken breasts, cut into strips
1 Plain breadcrumbs
2 Tsp of mixed Italian dried herbs
1 Tsp pf garlic powder
Lemon zest from 1 lemon
1/4 Cup of freshly grated Parmesan
3/4 Cups of milk*
1/2 Cup of flour

Mix breadcrumbs, herbs, garlic powder, lemon zest and Parmesan cheese in a wide bowl.  Place a separate bowl to the side with your milk or eggs, and another one with the flour ready to start the breading process. Coat chicken in the flour, then dip into milk or egg, and press the chicken in the breadcrumb mixture to coat. Transfer to clean plate and repeat with the rest of the chicken.

Heat a non-stick saute pan on medium heat.  Cook chicken for about 10-15 minutes, turning once, until golden brown.  If you're not sure if it's cooked use a instant-read thermometer, it should read 180.  Or cut into the thickest piece of chicken to check if it's cooked through.  

*You can use 2 eggs instead of milk, I used milk becuase Jane is allergic to egg.


  1. OH PARM! so brilliant. i have been doing my own breading lately (on chicken and i make wiener schnitzel now!) but i never thought to add parm. Thanks Ali!

  2. What about lemon zest? It really freshens it up. I also add red pepper flakes, but didn't this time because of Jane.


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