Created by Chef Christine Tizzard
Kids love chicken fingers so double this recipe and batch freeze (after breading) for another family meal. Nutritional Large Flake Yeast is a great substitute for parmesan cheese. It’s a complete protein that is also sugar free and high in complex B vitamins.
INGREDIENTS
- 2 large Yorkshire Valley Farms chicken breasts, boneless, skinless
- 2 eggs
- ¼ cup milk, buttermilk, cream or plain yogurt
- ½ cup large flake nutritional yeast
- ½ cup wheat germ
- 3 tbsp sesame seeds
- 2 tbsp sumac
- 1-2 tbsp chopped fresh thyme
- 1 tsp garlic powder
- Salt and black pepper, to taste
THE “FROM SCRATCH” METHOD
- Cut chicken breasts into fingers all averaging the same size for even cooking time.
- In large bowl whisk together the eggs with buttermilk, cream or yogurt. Toss all the chicken fingers in to coat well.
- In another large bowl mix together the remaining ingredients with a good pinch of salt and pepper.
- Using one hand for wet and one for dry, coat the fingers in the ‘breading’ until well-covered. Place in an even layer on a parchment-lined baking tray.
- Bake in 375°F preheated oven until cooked through, or an internal temperature of 165°F has been reached, about 15 minutes, depending on size of chicken fingers.
- Serve with your favourite dipping sauces.
Serves 4