Herb Crusted Chicken Fingers



I like to call these “Here’s To You Mrs. Robinson” Chicken Fingers. Why?

Seasoned with oregano, sage, rosemary and thyme…if you sing it the right way, pretending the oregano is really parsley, like I do, you have yourself a Simon and Garfunkel tune while you cook.

Anne Bancroft really deserves more than a finger food tribute but these are not quite unworthy of her affections and I am counting on the fact that while she is floating on a raft in an azure swimming pool up in heaven’s top hotel, with a wide brimmed hat and a long elegant cigarette, surrounded by teenage Adonises of the Olympian days, she will be pleased that she is still inspiring artwork, even if that artwork is chicken.

Oven-crisped, hence baked and not fried, these chicken fingers are delicious due to the extra dosage of both herbs and pepper to give them a spicy kick. The trick is to cook them so the outside is crunchy and the inside is just done and very juicy. This is one of the few occasions on which I opt for white meat chicken and not thighs. In case you were wondering, I have tried these with whole wheat panko in attempts to make them a step healthier, but they were gross so that’s that.

Great as an appetizer, snack, main course, or platter for the guys watching sports so yours won’t finish the game fatter than when he started. Serve with dijon mustard if you like, though I eat them plain. I have served them to kids who devoured them, but for more picky kids for now you’re on your own. But working hard in my laboratory on a solution to that problem…

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