Sometimes my daughter wants chicken fingers for dinner — which is fine — but we don’t, so I handle this request by making large breaded chicken breasts. I know what you are thinking, “but Kelsey, chicken breasts are not chicken fingers,” and you’d be right. But I am transform a chicken breast into fingers/strips quickly and easily by cutting it. (I said it was easy.)
Figuring out a workaround which worked for my family was important because I find that breaded chicken is really key for so many dishes. Sometimes we eat it as is, and sometimes we serve it over pasta or layer it into marinara to make Chicken Parmesan.
Here is a great recipe for basic, and delicious, breaded chicken. Try serving it with a simple salad for dinner tonight!
Basic Breaded Chicken
- 4 eight-ounce chicken breasts
- 2 eggs, lightly beaten
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 ½ cups bread crumbs
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
1. Preheat the oven to 350ºF. Mix together Parmesan, bread crumbs, Kosher salt and black pepper on a plate or wide bowl and set aside. Place eggs in a wide bowl and spread flour on a flat plate or low, wide bowl.
2. One at a time, place each chicken breast between plastic wrap or wax paper and pound with a meat tenderizer or heavy rolling pin until each breast is ¼ inch thick.
3. To bread the meat, dredge each piece of chicken in flour, making sure it is entirely covered. Then, dip it in the egg mixture, followed by the bread crumb mixture, making sure the chicken is entirely coated with the Panko/Parmesan mixture.
4. In a wide skillet, heat the olive oil and cook the chicken breasts for 3-4 minutes per side, until crisp and golden brown.