Fragrant Ginger-Lime Chicken Strips

This is my favorite chicken "finger" recipe.  Kids like them, but so do adults.   They're baked, not fried (better for you).  But they are also loaded with flavor (so you'll feel like you're really treating yourself).

Marinate the chicken overnight or for at least 4 hours. 

When you're ready to "bread" the chicken, set up a little assembly line.

Your fingers will get pretty messy, so make sure your kiddos/pets/husbands are occupied.  :)  It's annoying to have to stop with giant globs of breading stuck to your fingers.

Place the breaded chicken strips on a baking sheet that's been lined with parchment paper.  You'll be thanking yourself later.

Bake for 20-25 minutes at 450 degrees.

Yumola. 

These freeze very well.  I like to prepare a double or triple batch, bake them all, and then freeze some on a baking sheet for about an hour or two.  After the chicken is frozen through, I transfer them to a freezer bag.  When you want to reheat, simply bake at 350 for about 10-15 minutes. 

Fragrant Ginger-Lime Chicken Fingers
1 clove garlic, minced (about 1 teaspoon)
1/4 cup lime juice
4 tablespoons minced fresh ginger, divided
2 tablespoons soy sauce
1 tablespoon toasted sesame oil (I substituted tahini...you can also substitute olive oil in a pinch)
1 teaspoons cornstarch
1/8 cup water
1 pound boneless skinless chicken breasts, cut into 1-inch-wide strips
2 and 1/2 cups dried bread crumbs
1/8 cup sesame seeds
3/4 cup unbleached all-purpose flour
2 large eggs, whisked with 1/2 cup water
Canola oil for spraying

To make marinade:

In a large bowl, combine the garlic, lime juice, 2 tablespoons of ginger, soy sauce, sesame oil, cornstarch, and water.  Marinate chicken at least 4 hours in the refrigerator.  Use a freezer zip-lock bag and turn it every hour or so to really get the chicken well-soaked.

To make breading mixture:

In a large bowl, combine the breadcrumbs, remaining 2 tablespoons of minced ginger, and the sesame seeds.

Prepare the assembly line:

Clear an area on your counter and prepare to get your fingers messy.  Line a large baking sheet with parchment paper.  Then put the flour in one bowl, the beaten eggs in a second bowl, and bread crumb mixture in a third container.  Coat the chicken in flour, knock off the excess.  Dunk the chicken in the egg mixture and then roll it in the bread crumb mixture.  Place the chicken on the baking sheet and continue until all chicken has been coated.

Bake in a preheated oven at 450 for 20-25 minutes, until the chicken is golden brown.

Recipe from:  The Whole Foods Market Cookbook 

Here's the printable recipe.