Sometimes my family calls me the chicken finger girl. Yes, I am that kind of person: one who always gets the same thing at restaurants, time after time. What can I say? I know what I like. And I like chicken fingers. [Not actual fingers of a chicken, as you can find with your roasted chicken in places like Cameroon, where I studied abroad. (Click at your own risk.) No joke. 
But the crispy, flavorful, unhealthy breaded chicken popular in most American-style restaurants today. Ooooh yes, the good stuff.]
I’ve tried to make my own at home from time to time, but never with much success. Not having a deep fryer makes crispy chicken difficult. Until I tried Jessica’s recipe. Panko bread crumbs make all the difference, I’m tellin’ ya! Panko breadcrumbs mixed with spicy ginger and savory garlic coat lucious, tender chicken bites… and made at home, these little chicken tenders aren’t exactly a health food, but they are definitely more nutritious and satisfying than any fried chicken tenders at a restaurant. Plus, they’re really simple too, and you probably have almost all the ingredients at home already, so as long as you plan ahead for the marinating, this is a perfect dinner for a busy night! Enjoy!
Crispy Honey Ginger Chicken
from How Sweet It Is
Ingredients:
- 1 pound boneless, skinless chicken tenders [or sliced chicken breasts], cut into bite sized pieces [halfs or thirds]
- 2 cups lowfat buttermilk
- 1/4 cup honey
- 2 cups panko bread crumbs
- 1/4 cup whole wheat flour
- 2 tablespoons ground ginger, divided
- 1 teaspoon seasoned salt
- 2 teaspoons garlic powder, divided
In a baking dish, whisk together buttermilk, honey, 1 tablespoon ginger, and 1 teaspoon garlic powder. Add cut-up chicken and toss to coat. Cover with plastic wrap and marinate for at least 2 hours, or up to overnight.
Preheat oven to 450 degrees and place a wire rack on a large baking sheet. Grease wire rack with cooking spray. In a small bowl, stir together panko, remaining garlic and ginger, seasoned salt, and flour. Coat chicken pieces in mixture, then lay on wire rack. Spray each piece with cooking spray. Bake for 10 minutes, flip, coat with cooking spray, and bake again for another 10-15 minutes, or until cooked through. Serve with honey and barbecue sauce.
Question of the Day: Are you one to always try new things at restaurants or do you find a favorite and stick with it?
The Pajama Chef 
I’m a combination–there are some restaurants where I always go for my ‘comfort’ options (like Pad See Ew and Panang Curry at our local Thai place), but if we’re going out to a new place, I always try to get something that will be more ‘surprising.’ Trying new food is always such a fun adventure!
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Your recipes are so great! You have new stuff constantly–it’s really awesome. I love it! This looks great–I’ll save for when I start eating meat again (probably sooner rather than later). I like to order different stuff all the time! One exception. Cookie dough cheesecake at the cheesecake factory. I’ve strayed before and I’ll never stray again.
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Isn’t her recipe for these GREAT?!!? They have become a staple in our house although I’ve never tried this variation! Sounds awesome!
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My husband would love those chicken fingers and since it’s so easy, I wouldn’t mind making it for him. 🙂
I go for the same option when we go to the same restaurant. I’m limited because I will only eat fish.
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I will be trying that recipe next week, just thought i’d let you know. 🙂 I’m on the lookout for easy chicken recipes, and this fits the ‘profile’. Can’t wait to try it!!
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