REAL CHICKEN FINGERS

As chef Michael Smith says, “It’s not junk food if you make it yourself.”

Serves: 4 or so 2 large boneless, skinless chicken breasts 1/2 cup (125 mL) whole wheat flour 1 egg, lightly beaten 1/4 tsp (1 mL) Sriracha or your favourite hot sauce 1 cup (250 mL) panko bread crumbs 1 heaping tbsp (18 mL) chili powder 1/2 tsp (2 mL) salt Lots of freshly ground pepper

1. Preheat your oven to 425°F (220°C). Turn on your convection fan if you have one. Line a baking sheet with a silicone baking mat or parchment paper.

2. To cut the chicken fingers, remove the tender, the small muscle on the backside of each breast that easily detaches from the larger muscle. Using it as a guide, slice each breast further into 4 or 5 even pieces.

3. Set up a breading station with 3 bowls or shallow dishes. Add the flour to the first bowl; season with salt and pepper.

4. Whisk egg and hot sauce in the second bowl. Stir together panko and chili powder in the third.

5. Bread the chicken pieces one at a time. Use one hand to handle them while they’re moist and the other hand when they’re dry.

6. First, with your wet hand, transfer a chicken piece to the seasoned flour. With your dry hand, dredge it in the flour, tossing and turning until evenly coated, and dust off the extra flour. Drop into the egg and, using your wet hand, turn it to coat, then let the excess egg drip off. Finally, use your dry hand again to gently roll the chicken in the panko until evenly and thickly coated. Transfer the chicken to the prepared baking sheet.

7. To help the crust crisp, lightly spray each chicken piece with cooking spray. Bake until the chicken is cooked through and the crust is light golden brown, 20 minutes or so.

8. Serve with barbecue sauce of your choice, or Chipotle barbecue Sauce in Real Food, Real Good.