Crispy Chicken Fingers with Sweet Potato Fries

I’m finally back from a 2.5 week vacation to Texas where I got to spend lots of quality time with my family, including my sister and two little nieces who are visiting from Scotland. I had a great time with everyone, and also got to eat lots of food that you just don’t get in Vegas like great BBQ and Tex-Mex.

I went down to Austin with my sister, nieces, and brother and basically got to sample pretty much every chicken finger in and around the city since chicken fingers seem to be THE number one food of choice for all the 1-4 year olds that we know.

So it is only fitting that we start reblogging today with a tasty Crispy Chicken Fingers with Sweet Potato Fries recipe that both little and big kids can enjoy. I found this recipe for chicken fingers in one of my Fitness magazines, and while I’m normally very hesitant of whether light versions of fatty foods can taste good, these chicken fingers tasted just as close to the real thing as you can get while still maintaining a healthy moral superiority. The chicken fingers recipe makes enough for 4 big kids at $1.37 per serving, and the sweet potato fries cost 72 cents per serving.

Crispy Chicken Fingers, from Fitness Magazine
12 ounces skinless, boneless chicken breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon Dijon mustard
2 cups cornflakes, finely crushed
dash of black pepper

Preheat the oven to 450 F. Cut the chicken into strips. In a shallow dish, combine the egg, honey, and mustard, and in another dish, stir together the cornflake crumbs and black pepper.

Dip the chicken strips into the egg mixture, and roll in the crumb mixture to coat. Arrange the chicken strips on an ungreased baking sheet. Be sure to use an ungreased baking sheet or else the bottoms of the chicken fingers become soggy when you cook them.

Bake the chicken for about 12 minutes, or until the outsides are golden and chicken is no longer pink on the inside.

To make the sweet potato fries, cut up a whole sweet potato in strips (or cheat like me and buy the pre-sliced fries from Trader Joe’s). Spray some olive oil on a baking sheet and then place the fries on top and spray the tops of them with more olive oil. Season with lots of salt and pepper and cook in a 450 F oven for around 15 minutes, or until they are crunchy.

I put my fries in just a few minutes before the chicken fingers and they both came out of the oven at the same time perfectly cooked.

Since this dinner was for big kids, we made some spicy ketchup by mixing together chili-garlic sauce with ketchup to taste because even big kids love tons of ketchup with their food.