Chicken Strips with Sweet Potato Fries - Make Your Own

When I was a youngster, chicken fingers were my thing. Anytime our family dined at a restaurant, I was all about them chicken fingers. So my childhood love of this scrumptious meal inspired these chicken strips that you can make at home and are much lower in fat and calories. But we didn't compromise on the taste!

Also, I must apologize for the lighting of these pictures, but here's why.....

I made this recipe a while ago, in the dead of our Canadian winter, when it is dark. All. The. Time. Just looking at this picture gives my the shivers. It is now spring in Ottawa and it is high time I posted this recipe so let's get to it.

This is an easy meal to make and fun to have your kids help. Warning, with the dredging, it does get messy, but that is half the fun! We double dredge these bad boys to make them extra crispy.

Serve with plum sauce or any dip of your choice, Enjoy!

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Chicken Strips with Sweet Potato Fries
Double dredged, these chicken fingers are crispy, lighter tasting and, accompanied with sweet potato fries, you will find this is your new favorite meal for the whole family.
  • 1 package Chicken tenders
  • 1 cup Flour
  • 3 Tbsp Old Bay Seasoning
  • 2 Tbsp Garlic powder
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 large Eggs
  • 1 cup Panko bread crumbs
  • 1 large or 2 small Sweet potato
  • Pam cooking spay
  • 1-2 Tbsp Extra virgin olive oil
- Heat oven to 375 degrees F- Peel your sweet potato and slice into about 1 inch strips, like fries- Line a baking sheet with tinfoil (makes it less messy) and line up the strips of potato.- Drizzle with EVOO and coat each fry. Sprinkle with some of the Old Bay Seasoning and salt and pepper to taste- Place in the oven and keep an eye on them so they don't burn- In one medium size bowl, beat the eggs until well mixed- In another medium size bowl, add the flour, the remaining Old Bay Seasoning and the remaining salt and pepper to taste- In another medium bowl, add the Panko crumbs- Take a chicken tender, pat dry with a paper towel and dredge in the bowl of flower- Shake off excess flour and dip into egg mixture, coating the tender fully- Let the excess egg mixture drip away into bowl, and repeat the flour dredge and egg mixture again- After the double dredge, dip into the Panko crumbs until fully coatedLine another baking sheet with tin foil and spray with Pam- Lie the chicken tender on the baking sheet and repeat the dredging process for each of the tenders until they are all done- Place the baking sheet with tenders in the oven and let bake for about 20 mins. Keep an eye on the fries, remove if they are crispy to your liking. Leave them in the oven of you want them extra crispy. - Cook the chicken until golden brown
Prep time: Cook time: Total time: Yield: 2 adults or 4 kids

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