Recipe: Chicken Fingers & Fries

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This chicken is a no-fail, easy treat that can be prepared using a whole breast, or using sliced pieces for chicken fingers. Try the speedy shortcuts to help get this to the table in about 30 minutes!

Chicken Fingers & Potato Wedge Fries

For the Chicken Fingers:
2 cups of your favourite crumbs (seasoned bread crumbs, panko or cornflake crumbs all work well)
Dash of salt & pepper
Dash of paprika (try the smoked paprika from Splendor Garden)
1 to 1.5 pounds of chicken breast (looking to skip the cutting? Try pre-cut chicken breast strips)
1 egg (helps make a crispier coating; optional if you’re really in a rush)
1/2 cup flour (helps make a crispier coating; optional if you’re really in a rush)

For the Wedge Fries:
2.5 lbs (about 5 large) of your favourite potatoes (we like red, but russet will give you crisper fries)
Salt & pepper
Other seasonings to taste (try Splendor Garden Garlic Herb)
1 tbsp cooking oil (try camelina)

Dill Dip
1/2 cup sour cream 
1/2 cup mayo
2 tbsp dried dill
2 – 3 tbsp honey (to taste)
Preheat oven to 400 degrees F. Rinse & cut potatoes into wedge shapes (leave those skins on, they’re great fibre!) and toss in a bowl with oil, salt and pepper. Cover a baking sheet with parchment paper and turn out potatoes, and pop them into the oven as they will take a bit longer to cook than the chicken. Turn/stir at 10 minutes intervals until done; depending on how thick you cut your wedges, they will take up to 30 minutes to cook. Wedges should look browned on the outside and centres should be fork-tender. Got more time? Soak the potatoes in cold water for 30 minutes to draw out some starch, which will make crispier fries. You can also finish them quickly under the broiler or at 475 F to crisp them up.

While your potatoes are cooking, prep the chicken. Using a large freezer bag (easy clean up!) toss in your crumbs and seasoning. Slice chicken if making fingers, (or using defrosted pre-cut strips), drop into bag in batches; shake and squeeze lightly to coat. Place chicken pieces on parchment-covered baking sheet, cook for about 20 minutes, or slightly more if using whole breast pieces. Got more time? Set up a breading station: 1 bowl with flour, 1 bowl with the egg, beaten, and finally the crumb bowl. Dip each chicken piece in flour, then coat with egg, then roll through crumbs. Extra crispy chicken fingers will be your reward!

Whip up the dip while your meal is cooking – combine all the ingredients, stir, give it a taste, and adjust dill or honey according to your taste. Excellent with the chicken and the fries, or with raw veggies too! (We often double it for our family of four.)

Think this all sounds great but there’s just no time? The super shortcut is to order Best Food Forward. Their crispy chicken fingers, ready-to-bake wedge fries and Dip to Die For are all made fresh every week in their kitchen, and you just heat, eat and enjoy.

Bon appetit!

Photos courtesy of Best Food Forward, featuring their house-made chicken fingers, potato wedges and Dip to Die For.

BFF chicken fingers Greek potato wedges Dip to Die For

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