I've been making a "grownup" chicken finger recipe lately that I found on line. The first part can be done ahead and then frozen, then the day you want to make them, take the bag out of the freezer and let it thaw and finish the rest...
In a bowl mix together the following:
onion powder, garlic powder, paprika, ground mustard, salt, pepper, basil, oregano...the original recipe also has a small amount of cayenne in it but for little ones, I'd skip that... I don't remember the exact amounts but I think it was about 1 tablespoon of most, and a teaspoon of the salt, pepper, basil and oregano. It reminds me of "sticky chicken" mix so I am sure if you look for that in spark recipes you will have the basics. Mix this all well. Cut up your chicken into strips and put into a freezer bag, add spice mixture and mush it all around into the meat. This can then be frozen to be used when you want to make chicken fingers. Basically, the meat needs to marinate in this mixture for a good 12 hours so even if you mix it up in the morning you can cook these that night and still have awesome flavor.
When you are going to make the chicken fingers, in 3 bowl do 1 cup of flour, 4-6 eggs beaten, and 2 cups of bread crumbs (panko work great!). While you prep the chicken, heat about 1 inch of vegetable oil in a large skillet. Dredge the chicken in flour, then egg, then the bread crumbs. I usually prep as much as possible and let them sit a few minutes before putting into the hot oil. Once you have a pan's worth ready, slide them into the hot oil, cook on one side for about 3 minutes, turn and cook for another 3 minutes. If they are cut thin enough (about 3/4 inch thick) and aren't frozen they won't take long to cook. Remove from the oil and let them drain on paper towels or a cookie rack. I know that fried is not the healthiest method of cooking, but since they do cook quickly they aren't greasy and the draining on paper towels helps a lot with that too :)
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