Wednesday, June 27, 2007

Chicken Fingers.


Ever had one of those days where you come home starving, eager to soothe your rumbling tummy with the first edible thing you see? Rather than scoff down that bar of chocolate or bag of chips, why not try this- oven baked crispy chicken fillets.


Super easy to put together and really tasty. Plus preparation hardly takes up any time at all. Twenty minutes max is all it takes from taking the fillets out of the fridge to putting them into the oven. I just used whatever i had but feel free to drizzle some honey or add a couple drops of sesame oil, whatever rocks your boat.

Panko flakes, if you've never had them, are Japanese style bread crumbs. I much prefer them to the usual dried bread crumbs as they crisp up much better in the oven, making much yummier chicken strips. Nothing like a good crisp coating to jazz up your protein intake.

Crispy Chicken Fingers


Ingredients
2 pieces of chicken thigh fillets, sliced into thin strips
1 tsp five star powder
Generous dose of garlic powder
2 tbsp chicken curry powder
Dash of soy sauce
Salt and black pepper, to season
2 eggs, lightly beaten
1/2 cup panko flakes

  1. Preheat oven to 200C. Line 1 baking tray with baking paper or aluminum foil to ease cleaning up and set aside.
  2. Season chicken strips with five star powder, garlic powder, chicken curry powder, soy sauce, salt and a generous amount of pepper.
  3. Dip each strip into beaten eggs, then into panko flakes, placing crumbled pieces on prepared baking tray.
  4. Bake for about 20 minutes. Serves 2 or 1 very hungry person

2 comments:

ovenhaven said...

I'm reading this in the wee hours of the morn and getting really hungry, I tell ya! What's five star powder btw?

"Serves 2 or 1 very hungry person" -- that made me laugh :p

thecoffeesnob said...

hey :)

I'm starving myself and still dreaming of this.

Five star powder, also known as five spice powder, is essentially ground star anise, fennel, pepper, cloves and cinnamon. It has such a unique flavour and really gives an oomph to the flavour of the dish. I use it to season meat all the time :)