In January, Alyssa and I headed out to the Fancy Food Show here in San Francisco to hear all about the latest specialty foods. While we were there, I had a little bit of a revelation: I REALLY care about where my food comes from and how it got there and who made it. It’s not just my trend, of course, folks all over are learning what matters to them and how they can source the best ingredients possible to fit their own philosophies.
Which is why it was a perfect partnership to team up with Foster Farms when I heard about their new Organic chicken line! We’ve worked with Foster Farms before to showcase their local chicken products and created some great meals (like this Creamy Lemon Chicken Pasta and this Pumpkin Chicken Curry), and these Herbed Chicken Fingers are just another great addition.
To get started, pick up some of Foster Farm‘s California-grown, free raised organic chicken. It’s available at all Bay Area Safeway stores.
American Humane Certified, Non-GMO Project Verified AND USDA Organic? Totally something I can get behind.
The rest of the ingredients are pretty simple: some panko, some herbs, and a little cooking oil for a shallow pan fry.
- 4 Foster Farm's Organic thin cut boneless, skinless chicken breasts (about 1/4 inch thick)
- 1/2 cup all purpose flour
- 2 organic eggs
- 1 teaspoon Dijon mustard
- 1 1/2 cups panko or breadcrumbs
- 2 tablespoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Canola or vegetable oil
- Kosher sea salt
- 1/4 cup organic sour cream
- 1/4 cup dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon ground black pepper
- Pat chicken breasts dry with a paper towl. Cut each breast long strips, about 2-3 per breast.
- Set up a breading station. On a plate, spread out the flour. In a shallow bowl, whisk together the eggs and dijon mustard. Lastly, combine panko, salt, pepper and Italian seasoning into another large plate.
- Bread each piece of chicken by coating in flour, then the egg mixture and finally the panko mixture. Ensure the chicken piece is well-coated.
- Heat a skillet over medium heat and add a thin (1/4 inch) layer of oil to the bottom of the pan. Test for the right oil temperature by dropping in a piece of panko- when it sizzles and browns in about 15 seconds, you're ready to begin cooking.
- Cook three chicken fingers in the pan at a time to avoid overcrowding. Fry the chicken for four minutes on the first side. Check the doneness by flipping one piece of chicken. If it’s golden brown, flip the other chicken breast. If it’s not, flip it back over and continue to cook, checking every minute. Repeat with the other side. It should take about 6-8 minutes total to cook the chicken. Repeat with remaining chicken.
- Sprinkle with salt immediately after removing from the oil. Drain chicken on a cooling rach over paper towels and serve hot.
- Combine all sauce ingredients in a small bowl or jar, stirring well to blend. Serve alongside your chicken fingers!
And don’t forget the dipping sauce- it’s the PERFECT topper. No sour cream in the fridge? Use plain or greek yogurt to substitute!
We made these for a perfect weekend lunch- and they’d even work as an easy appetizer! Try them out and let us know what you think!
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