Chicken Fingers

Chicken Fingers
Staff Writer

David Burke

Chicken Fingers

People always love this recipe because they don't usually think of using the skin this way when cooking a piece of chicken. It adds a perfect, crunchy texture, and you won't want to eat a chicken wrap any other way without it. Kids also have a lot of fun shaking the bag when seasoning the chicken. 

2
Servings
105
Calories Per Serving
Deliver Ingredients

Notes

For more recipes and tips from David, visit his website and his Facebook page. 

Ingredients

  • boneless chicken breast, skin on
  • 1  Tablespoon  chile powder
  • Juice from 1/2 a lemon
  • 1  Tablespoon  olive oil
  • Pepper, to taste

Directions

Remove the skin from the chicken breast. Season with salt and pepper. Flatten the skin onto a baking sheet and place a second baking sheet on top of the skin. Cook in the oven until the skin becomes crispy and translucent.

Meanwhile, cut the chicken breast into strips and add to a sealed ziplock bag with the spices, lemon, pepper, and olive oil. Shake until the chicken is well coated. Bake until crispy, about 15 minutes. I like to serve this in a lettuce wrap with a piece of the skin, and a condiment like cranberry jelly, hoisin sauce, or barbecue sauce
 

Nutritional Facts

Total Fat
10g
14%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
44mg
4%
Choline, total
9mg
2%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
1µg
2%
Sodium, Na
13mg
1%
Vitamin D (D2 + D3)
1µg
7%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.