Chicken Fingers with Honey Garlic Sauce

Panko crumbs and oats give these chicken fingers a delicious crunchy crust. Serve with Baked Fries for a complete kid-friendly meal.


Chicken Fingers
1 cup quick rolled oats
4 cups panko breadcrumbs
3 chicken breasts, sliced into 4 fingers
Salt and freshly ground pepper, to taste
1 cup flour
2 eggs, beaten
Vegetable oil or olive oil, for pan frying

Honey Garlic Sauce
1 cup honey
1/4 cup brown sugar
3 garlic cloves, finely chopped
1 tbsp. soy sauce
1 to 2 tsp. sesame oil
2 tbsp. to 4 tbsp. white vinegar
1/2 cup water
1 tbsp. cornstarch


Chicken Fingers
Combine oatmeal and panko crumbs. Set aside.

Season chicken with salt and pepper.

Dredge chicken in flour, then dip in beaten egg and then in breadcrumb mixture.

Add 4 tbsp. oil to large non-stick fry pan over medium heat. When oil is hot, add chicken fingers in batches, adding more oil to the pan as needed. Pan fry chicken fingers until juices run clear and crust is golden brown, about 5 to 6 minutes per side. Serve with Honey Garlic Sauce.

Honey Garlic Sauce
To small saucepan, add honey, brown sugar, garlic, soy sauce, sesame oil and 2 to 4 tbsp. vinegar (depending how sweet or sour you prefer your sauce.) Bring to a boil. Combine cornstarch and water. Stir in cornstarch slurry and bring to a boil to thicken.

Yield: 4 servings.