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Make dinner fast: chicken fingers

Updated: June 6, 2012 4:26PM

You’ve read the stories that say processed packaged chicken fingers are a no-no. But the kids love them! Well, here’s the solution to that dilemma: a quick recipe for homemade chicken fingers from The Mom 100 Cookbook by Katie Workman, founding editor in chief of Lots of easy family-friendly recipes in the mother of two’s book.



3/4 cup all-purpose flour

1 teaspoon kosher or coarse salt

1/4 teaspoon ground black pepper

1 pound chicken tenders (see note)

3 tablespoons (approximately) olive oil Ingredient

Optional sauces:


Yellow, brown or honey mustard

Barbecue sauce

10 to 15 skewers (optional)

Place flour, salt and pepper in a shallow bowl and, using a fork, mix together. Coat chicken strips in flour mixture.

Heat about 11/2 tablespoons olive oil in large skillet over medium heat. Cook half the chicken until lightly browned and cooked through, about 3 minutes per side. Transfer browned chicken to plate. Add another 11/2 tablespoons olive oil and cooking remaining strips.

Insert skewer lengthwise into each strip, if desired, and serve alongside sauces for dipping.

Note: If you aren’t using tenders (pricier, but they save time), cut 1 pound of skinless boneless chicken breasts or thighs into 1-inch strips. There should be 10-15 in all.

Adapted from Katie Workman, The Mom 100 Cookbook

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