“Healthy” Chicken Fingers & French Fries

There are some days that I just don’t feel like being super inventive and kind of just want some “comfort food”. I usually try to make something that I can at least pretend to be healthy (ok – so I guess my last recipe: ricotta meatballs, wasn’t really pretending at all, but you get my point!) Friday night was one of those “I’m just in the mood for junk and took chicken out of the freezer already” nights! I also had been in the mood for chicken fingers for a few days (after watching Giada DeLaurentiis the other night on the Food Network – but not finding her recipe when I looked for it, fyi it was when she had her friends over & her artist friend helped them create art) & really wanted some fries – but to do all in a healthier way!

So the search for dinner (using my all time favorite site, foodgawker) was on! For my Chicken Fingers, I found this dish on Food Network. Then it was off to create the best oven-baked fries ever and could not resist trying this recipe & would highly recommend you trying it & checking out her photos of the fries which look a lot nicer than mine!

I started as soon as I got home by cutting the breasts into strips about an inch wide & then mixed up the marinade (mayo, milk, curry powder). Then I started on my potatoes (see the whole recipe below – sounds odd, but totally worth it!) Once potatoes were in the oven I hung out & got to talk to Rich a little now that he was home, in between turning off the smoke detectors that is. So a little side note: I have dark pans & there is a lot of oil on these potatoes & they are on a low rack – SO, I should have lowered the temp by about 25 degrees to avoid scaring the dogs & interrupting our conversation with smoke detectors!! Finally, bread the chicken – pop it in the oven & get ready to enjoy!!!

Baked Chicken Fingers & Fries

Oven Baked Potatoes

  • 6 tablespoons olive oil
  • 6 cloves minced/grated garlic
  • 3 potatoes (sliced into 8 wedges)
  • 3 tablespoons corn starch
  • 1 1/2 teaspoons salt
  • 3/4  teaspoon pepper
  • 1/2 teaspoon garlic

Put the oven rack to the lowest position and heat the oven to 475 (or lower if using a dark pan – see note above about smoke!) Combine the garlic and oil in a large bowl and microwave until the garlic smells awesome – about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet & coat the pan.

Put the potatoes in the bowl with rest of the oil & garlic and toss to coat. Wrap with plastic wrap and microwave on high power for 2 minutes, shake to mix & the microwave for another 2 minutes (at least those are the times that worked in my microwave). Then combine the cornstarch, salt, pepper, and garlic powder and sprinkle over the hot potatoes – toss well to coat. Place the potatoes in a single layer on the baking sheet and bake, turn once, until deep golden brown and crisp, 30-40 minutes.

Baked Chicken Fingers

  • 2 chicken breasts
  • 1/4 cup mayo
  • 1/4 cup milk
  • 1/2 teaspoon curry
  • total of about 2 cups breading: bread crumbs, chex, pretzels, etc

Cut your chicken into strips, and place into a bowl to soak up the flavors with the mayo, milk, & curry powder. Place that in the fridge for at least 15 minutes to let the flavors meld. Toss your breading ingredients together in a plastic bag & a few pieces at a time toss the chicken to coat.

Line a baking sheet with foil (easier clean up here people!) and place coated chick in a preheated 350 oven. Bake for about 15 minutes & then flip chicken and bake for another 10 minutes more. (I did this in the 400 degree oven with the fries for about the same time & they turned out fine).

I served this with a dip made of: mayo, honey mustard, spicy mustard, & dijon mustard – it was a great quick thrown together dip. Overall a “simple” Friday night dinner which was kinda healthy but full of flavor…. happy cooking!

Comments

“Healthy” Chicken Fingers & French Fries — 2 Comments

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  2. Pingback: Crock Pot Roasted Chicken « Teacher by Day – Chef by Night