Healthier Chicken Fingers Your Toddler Will Love

My little precious has a love-hate relationship with chicken. Sometimes he gobbles it up, especially if I serve it with a dipping sauce, other times he takes one bite and tosses the rest from his tray. As alternatives to roast chicken, I feed him chicken-apple soup and organic chicken-apple sausage. But I’ve been getting bored with these go-to chicken dinners, and I’m sure Mason is too, so I’ve been looking for a new kid-friendly, mom-approved chicken recipe to spice things up. A couple of weeks ago at a birthday party, I found just the recipe. We were celebrating Mason’s friend Lina’s first birthday and her mom, Elif (one of the LIC Mamas), served homemade chicken fingers for the kids–and they were a hit. Golden brown and crisp on the outside, and juicy on the inside, the chicken looked and smelled so delish even the adults were eating it up. Elif was sweet enough to share the recipe with me, so I made the chicken tonight for Mason’s dinner (it took about 10 minutes) and served it with steamed corn and applesauce. Hope your tot enjoys the chicken fingers, as much as mine does. Do you have a chicken recipe that your tot loves? Share it here!

 

Chicken Fingers

Ingredients

3 boneless, skinless chicken breasts
1 cup Italian bread crumbs
1 egg
Olive oil (enough to keep chicken from burning)

Directions
Cut chicken breasts into strips and set aside. Beat egg in a large bowl. Place bread crumbs on flat plate. Coat chicken with egg and then transfer to bread crumbs. Heat olive oil in large skillet. Make sure oil is very hot. Slowly place the coated strips in oil until brown, turn over, brown other side. Remove from pan and lay chicken strips on paper towel to soak up any excess oil. Serve immediately.

NOTE: I call this chicken fingers recipes healthier because it’s not deep-fried and it uses heart-healthy olive oil. You can also skip most of the olive oil by spraying (or brushing) a baking dish with olive oil and baking the chicken fingers on 350 for about 25 minutes (or until center is no longer pink); broil the last five for a crispier texture on the outside.

Top photo by Elif Memisoglu

Add a Comment
Back To High Chair Times
  1. by Jane

    On February 13, 2012 at 10:40 am

    Thank you for sharing the chicken finger recipe! I made it for my 2.5 year old son, a very picky eater, this weekend. It’s the first time he ever tried fried chicken, and I think he likes it! I ended up having to cook more than necessary, but while cooking I gave him the freshly made ones. And by the time I’m done cooking, he’s already finished a few! That made the rest part of lunch easier – now I only need to feed him veggies and carb!

    BTW, my son was born underweight and is still below the average weight – that explains why I’m a little paranoid about what goes into his little tummy. Born a picky eater and limited appetite, gaining weight is such an uphill battle for him and me. Reading your blog has definitely been comforting and a good learning experience to me.

    Thank you again!