Our Homeschooling Space

Winner Winner, Chicken-Fingers Dinner Recipe

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My post today is a recipe that’s a winner in my house!

Breaded Chicken Fingers with Dill Dip and Penne Noodles. The side dish is optional or interchangeable of course with whatever else your kids like. I would say it is an easy dinner or lunch meal for the kids. I will take you through the steps as I was able to take some action pics while cooking this today for everyone.

The side dish is optional or interchangeable of course with whatever else your kids like. I would say it is an easy dinner or lunch meal for the kids. I will take you through the steps as I was able to take some action pics while cooking this today for everyone.

 

Breaded Chicken Fingers:

4-8 Chicken Thighs (Skinless & Boneless)- These can be pre-frozen and bagged for easy use, which we do when we buy a large tray of chicken thighs, skinless and boneless makes is really easy and fast.

Salt & Pepper to taste

2 Eggs, beaten

Italian-Style Bread Crumbs, Presidents Choice (found at Superstore and is very affordable for this container compared to other brands) ~ This is a HUGE helping hand, it adds a great boost of flavor and saves a lot of time.

Olive Oil

 

Dill Dip:

1/4 cup of sour cream

1/2 cup of mayonnaise

1/2 cup of freshly chopped dill

Salt & Pepper to taste

 

Penne Noodles:

Boil pot of water, add some salt if desired

Bag of Penne Noodles

Directions:

Cook noodles according to package, but I usually bring the noodles back to a boil, and then turn off the heat, place the cover on top and put a timer for 17 min. This is perfect to spaghettini or spaghetti, and penne noodles too. You can keep an eye on them, but 15-17 minutes is a good range.

Now, grab yourself a cutting board, 2 bowls, and 2 plates, 2 forks, a Cast Iron Skillet or saute pan, and a set of tongs.

Take out your chicken thighs, and salt and pepper them. Then slice them into strips, and then salt and pepper once more, tossing them around on the board to get them evenly coated and mixed.

 

 

 

 

 

Next, in your first bowl, beat 2 eggs with a fork.

In your second bowl, pour about 1/4 to 1/2 cup of Italian-Style Bread Crumbs (I add more as I go, as not to waste any that is not used at the end.)

 

 

 

 

 

 

 

Place the strips of salt and peppered chicken into the bowl and coat them with the egg completely. Lift them out one by one, letting any extra egg drip off and then place into the bowl of bread crumbs. Toss in the crumbs with a separate fork and then place the fully breaded strip on a plate. Continue until the plate is full.

 

 

 

 

 

 

 

Heat a pan with olive oil, and place the whole plate on the hot oiled pan, about 2 tbsps of oil, I just swirl the oil around so its all over. Let them brown on the one side about 5 minutes and then flip with tongs.

 

 

 

 

 

 

 

Once they are cooked all the way through and fully browned on both sides, you can take them off and set them on the second plate.

 

 

 

 

 

 

 

Strain the noodles when they are done, and place them back into the hot, and add some butter, and when I mean some, I mean about 1/4 cup or more (my kids love buttered noodles) and season with salt, pepper and I always get out the parmesan cheese for my youngest as he likes it, but my others do not.

 

 

 

 

 

 

 

If I had any extra time, I would try to through together a salad, some fresh peas, or sliced carrots on the table to munch on as well, but today that was not going to happen, I did make the dip and that was a nice treat for me! My kids are pretty picky sometimes and so they do not like dips, but I do.

Once it is all put together you have a really yummy smelling kitchen and the kids are eager to eat and replenish to get back to the next thing!

 

 

 

 

 

 

 

 

I hope you liked this one! If you get around to trying this one out I would love to hear about it in the comments below, as well as any of your favorite recipes that get you guys through the day of homeschooling. 🙂

 

 

 

 

 

 

 

 

 

~Alexandra

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