Oh, I already have an update on my Chicken Fingers post. I made them again and I doubled the recipe. So two cans of chicken, two eggs, and a little over a cup of shredded cheese. And more garlic, salt, and I added onion powder.
Then instead of trying to roll them like I did last time I just grabbed some and made it long then put it on the baking sheet and formed it there. I made them longer. So I actually only got two more – sixteen, instead of fourteen – out of the doubled ingredients.
Even though they were longer I still baked them at 400° F for 30 minutes.
Maybe the first ones should have been called Chicken Toes because they were so short.
We dipped them in ranch, pasta sauce, and a spicy lime sauce. I had made a salad and had some balsamic vinegar left in my bowl and I dipped mine in that and I actually think that is the route I will take from now on.
To me, while they turn out very crispy they are on the dry side so they need to be dipped in something. But I seriously like them a lot so I will be making them again soon!
Anyone else?
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Chicken Fingers
2 cans (24 oz) of chicken
2 eggs
A little over 1 cup of shredded cheese
a lot of garlic granules
salt
onion powder
Mix all ingredients. Shape into “fingers” as best you can. Place on parchment paper lined baking sheet and do more “shaping” if necessary then bake at 400° F for 30 minutes.
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Chicken “Crust”
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