Since becoming pregnant I havent been up to a lot of cooking. Morning sickness has hit me pretty hard, but my boys were asking for chicken nuggets yesterday, well we didnt have any, we generally dont keep those on hand so I pulled out my moms old chicken fingers recipe. I havent made it in ages and its not exactly low fat so I made a couple changes, here is my version- they really are awesome!!
3-5 chicken breasts cut into strips (I cut the strips in half so they are easier to handle for my boys, this way they are more ‘nugget like’ as well)
1 roll fat free saltine crackers
1/4c flour
2TBS seasoning salt (you can use less if you prefer)
1tbs garlic powder
1tbs onion powder
1/2 tsp pepper
1tbs poultry seasoning
2tbs oregano
egg whites for dipping strips
crush the crackers and mix all dry ingredients together. Coat the chicken strips in egg and then coat in the cracker mix, next place in a hot non stick skillet that has had a quick spray of oil. My moms recipe called for these chicken strips to be browned in oil and then drained. Totally not needed! These turned out great. I put the lid on for a few minutes while the strips are browning so the condensation moistens the cracker mix on the chicken. Once all are browned place in the oven at 350 until they are done. I cut my strips pretty thin so I generally only have to stick them in the oven for 10 or so minutes. Just cut a couple in half and check for doneness.
We enjoy these chicken strips with a fantastic dipping sauce. But its not low fat. I have made a fat free version and it was so runny, it just wasnt right. This was my big fat splurge- I just dump the ingredients together, I dont even have a recipe for it but Ill try- a couple tbs of mayonaise- remember fat free will not give good results. about a quarter as much honey as mayo and lots of dill. stir together. Ive made very sweet versions of this to very creamy versions, always with lots of dill. Next time I make this I will have to remember to measure!