Thursday, May 14, 2009

Oven-Fried Chicken Fingers

From the Williams-Sonoma cookbook.


1/4 cup extra-virgin olive oil
1/2 cup all-purpose flour
4 large egg whites, lightly beaten
1 cup plain dried bread crumbs
salt and pepper
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1 tablespoon shopped fresh flat-leaf parsley
3 boneless, skinless chicken breast halves, each cut into strips (I thawed out three from the frozen bag from Costco and that worked great!)

Preaheat the oven to 425 degrees. Pour the oil inot a rimmed baking sheet

Place the flour, egg whites, and bread crumbs into 3 separate shallow bowls or pie pans and line them up, in that order. Season each bowl with 1 teaspoon salt and a few dashes of pepper. Stir the Parmesan, thyme, and parsley into the bread crumbs.

One at a time, dip the chicken pieces into the flour and tap off the excess, and then dip into the egg whites and allow the excess to drip off. Finally, roll in the bread crumbs and place on the prepared pan, spacing them 1-2 inches apart (you may need another baking sheet if you use three chicken breasts from Costco). At this point, the chicken MAY be refrigerated, uncovered, for a few hours. The coating will dry out a bit, so it will crisp better in the oven (I just put my directly in the oven when they were prepared).

Bake for 8 minutes. Turn the pieces over and continue to bake until golden and opaque throughout, 8-10 minutes longer. Transfer to a platter and serve right away.


I lined the bowls up in front of Ike with a spoon in each one. I let him mix all the ingredients together and he was thrilled:)

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