One of the fastest, easiest meals you can make for picky kids is chicken. Chicken nuggets, chicken fingers: there is something about the familiar, buttery flavor of a chicken breast that puts kids at ease. Breading and pan-frying chunks of chicken breast takes very little time and served with some steamed veggies and my favorite sweet potato fries you’ve got a great, quick meal that everyone will eat.
Chicken Fingersserves 4, prep: 10 min, cook time 30 min
- 1 lb boneless, skinless chicken breasts, trimmed of fat
- 1 cup flour (can sub all or part whole wheat flour or corn meal)
- 2 eggs
- salt and pepper
- oil for frying
- Cut chicken breasts into small pieces, either small strips or nuggets.
- Place egg in a bowl and place flour in another bowl, add any seasonings to flour like salt, pepper, garlic, or mustard powder.
- Dip chicken pieces in egg, allowing excess to drip off.
- Then roll chicken in flour until completely coated.
- Set aside and dip and coat all chicken pieces.
- In a heavy skillet, heat about 1 inch of oil until it bubbles when you toss in a bit of flour.
- Cook chicken nuggets in batches, turning several times, until golden brown and juices are clear.
- Drain on paper towels and serve.
I use light olive oil as my all-purpose oil. You can use it to fry your chicken and your potatoes if desired, then strain it into a clean jar and store it in the fridge or pantry for another meal. You can also omit the eggs and just soak the chicken in a bit of milk or buttermilk.
- 1 lb all natural chicken breasts: $3.99
- 2 cage-free eggs: $0.37
- 2 cups organic frozen broccoli florets: $0.49
- 1 lb frozen julienned sweet potatoes: $3.39
- Total cost for 4 servings: $8.24 or $2.06 per serving