One of my fondest food-related memories during my University days in Australia was eating this Crusted Parmesan and Herb Chicken.
Here's recreating some nostalgic food that is super easy and super delicious.
It is also mighty kid friendly too. I much prefer to make this in the form of chicken fingers for my son instead of just buying storebought or Mcdonalds chicken nuggets. The first time I served these to my son along with some cherry tomatoes for his afternoon snack, he promptly gave me a big thumbs up :)
Crusted Parmesan and Herb Chicken Fingers
- 3 butterflied, boneless and skinless chicken thigh, cut into chunky strips
- 3/4 cup fresh breadcrumbs (see HERE for recipe to make your own breadcrumbs in under 1 minute)
- 2 tbspn finely chopped fresh basil
- 2 tbspn finely chopped fresh thyme
- 1 large egg, beaten
- 1 tbspn milk
- 3/4c grated parmesan
- 1/2 tsp sweet paprika
- Generous dashes of garlic salt
- White pepper
1. Rinse the chicken and pat dry with kitchen towel. Preheat the oven at 170celcius. Line a baking tray with aluminium foil and spray some cooking oil on it.
2. Beat the egg with the milk in a bowl.
3. Mix the breadcrumbs with the seasonings, fresh herbs and grated parmesan.
4. Dip the chicken in the egg mixture and coat thickly with the breadcrumbs. Arrange onto the tray. Spray some extra cooking oil evenly over the coated chicken strips and pop into the oven to bake for 30min or until the chicken is cooked through and the crust has turned golden and crispy.
5. If using AMC, line a 24 inch pot with aluminium foil and place the crumbed chicken inside. Cover with the Navigenio upside down and switch the heat to #3 and bake for about 20minutes.
Serve with a side salad of cherry tomatoes and avocado (or whatever salad mix you fancy).