Crispy onion chicken fingers

A tasty, kid-friendly dinner idea

Online Jewish Week Columnist

I may not have kids, but I'm basically a big kid myself, so I like making fun, simple foods that I know children will love. Case in point: these chicken fingers. A little more interesting than simple schnitzel, these strips of chicken are coating in crispy onions which add both a crunch and a nice flavor. Enjoy them by themselves or in your favorite dipping sauce - or even on a sandwich.

The instructions below are for baking the strips, which is how I prefer to do it (you are already coating them in fried onions, let's not tempt fate), but you could always pan fry them they way you would schnitzel for an equally tasty result. Perhaps more tasty. The jury's out.

Onion chicken fingers - serves 4-6

1 pound skinless boneless chicken breasts, cut in to small strips
2 cans French's fried onions
¼ cup flour
½ cup mayo
¼ cup honey
¼ cup mustard

Crush the fried onions until only small chunks remain, and mix it with the flour. 

Mix together the mayonnaise, mustard and honey. Coat each chicken strip in the mayonnaise mixture, then in the onion coating.

Place the chicken strips on a greased foil or glass baking dish. Bake on 350 F for 25-30 minutes. Serve warm.

Photo Galleria: 

Last Update:

06/17/2012 - 06:59

Get The Jewish Week Newsletter

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.


"are coated in crispy onions"

Look and sound yummy. Sigh.

Add comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.