Becky is a mum of two boys and writes award winning food and travel blog, englishmum.com. She’s a frequent flyer, an obsessive cake baker and a massive Disney fan. You can find her at Englishmum.com, and on Twitter and Instagram
Take a quick look inside the freezer of any busy mum and you’ll probably see the odd packet of fish fingers or chicken nuggets. I’ve got absolutely no problem with these – they’ve been my saviour at many a tea time.
Surprisingly, though, the home made versions are really easy and so healthy you won’t feel that guilt when you accidentally ‘hoover up’ a couple of leftovers. You can even enlist the kids for a bit of child labour too…
You will need:
4 chicken breasts
200g breadcrumbs (either whizz up a couple of slices in the food processor or use shop bought)
200g plain flour
1 large egg
Splash of milk
So first things first, assemble your ingredients: grab three bowls, and in the first one put the flour, in the next the egg, beaten with a splash of milk and in the third, the breadcrumbs, lightly seasoned if you like. Preheat the oven to 200 degrees/gas mark 6.
Slice the chicken breasts diagonally into four or five fingers. Here’s where the fun starts. You can enlist a couple of small volunteers to be your ‘eggy wash department’ and get the production line rolling by dunking the chicken fingers into the flour, then into the egg mixture, and finally into the breadcrumbs (be warned, by the end of this process, you’ll have lightly breadcrumbed children too).
Arrange the breaded fingers on a lightly greased (or non stick) baking tray, give them a light drizzle of oil, and bake for 20-30 minutes until golden brown.
We like to serve these with some buttered frozen peas, potato wedges or chips, and a couple of different sauces for dunking.
This recipe works equally well with firm, white fish (reduce the cooking time to around 10 – 15 minutes). Almost as easy as cooking frozen ones – and twice as much fun!