I’ve finding all kinds of tricky ways to make my favourite foods healthy!
And now that I’ve made them, I’m wondering… why would anyone ever buy breaded chicken fingers when you can make them so easily at home? I have no idea. It seriously takes an extra 90 seconds. And as I’ve said before, ever since my uncle was diagnosed with kidney failure, I’ve been so much more conscious of sodium levels found in processed foods. I talked more about my diet here and here, and how almost everything we eat is homemade now.
Also, if you know someone who has a kidney to spare… let me know!
I’ll be the first to admit I love some good chicken fingers! And obviously my buffalo chicken obsession has not subsided. I remember as a kid, my sister would order chicken fingers or nuggets and fries everywhere we went. She wouldn’t have anything else! Which was ridiculous because we made them at home all the time. Sometimes my parents would try and make her order something else, but generally they were softies and let her have what she wanted. She didn’t eat much else!
Thankfully she now eats everything I put in front of her. Except peppers. I’m working on that.
- 2 chicken breasts, cut into strips
- Salt & pepper, to taste
- 1.5 cups panko breadcrumbs
- 1/2 cup buffalo sauce
- Put panko in a dish and buffalo sauce in another. Sprinkle salt and pepper over the chicken. One at a time, coat the chicken strips in buffalo sauce and then in the panko. Lay in a greased baking dish. Bake at 400 degrees for 25 minutes.
- Adapted from a whole bunch of places!