Kids love chicken fingers and they just can’t get enough. Why? Because they’re tasty and easy to eat. No utensils needed, just a good grip and a saucy dip to enjoy these crispy delights. This recipe is a great way to transform those boring bags of frozen strips into a healthy meal that both you and your kids will enjoy.

2 large eggs
3 slices whole wheat bread, or gluten free bread
1/3 cup raw sunflower seeds preferably, but roasted with no salt works fine too.
1/4 cup ground flax seed meal
2 Tablespoons sesame seeds, untoasted or toasted
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts

1. Preheat oven to 400 degrees.  Place a metal cooling rack (like you use for cooling baked goods) onto a baking sheet.  Set aside.  (I like to use the cooling rack so that the chicken fingers don’t become mushy on the bottom, but it’s completely optional.)

2. Add eggs to a shallow baking dish or bowl.  Beat well with a fork. Set aside.

3. Place bread, flax seed meal, sunflower seeds, paprika, salt, and pepper into the bowl of a food processor.  Process for about 1 minute, or until small crumbs form.  Place crumbs into a shallow baking dish or large plate.  Set aside.

3. Rinse chicken breasts and pat dry with paper towels.  Slice chicken into strips, about 1″ thick.

4. Set up your breading station:  Starting from left to right place the chicken strips, then the beaten eggs.  Next to that place the breadcrumbs, then last should be your baking sheet.

5. Working with 3-4 chicken strips at a time, place the chicken in the egg.  Let the egg drip off back into the bowl, then place the chicken strips on top of the bread crumb mixture.  Light roll the strips to coat on all sides.  Place the chicken strips on the rack on the baking sheet.  Repeat until all the strips are done.  You can use your hands to pat the bread crumbs onto the chicken strips if necessary.

6. Bake for 15-20 minutes, or until chicken is done.  Let cool slightly then serve.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.

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