In the Kitchen
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Think chicken fingers are just for kids? Erin Parekh, NLC, has multiple reasons adults should get on board with making—and eating—them.
“Cutting the chicken breasts into strips ensures a fast cooking time, and adding a light batter helps keep the meat juicy, preventing that dry, overcooked chicken scenario we’re all too familiar with,” she says. “Plus, tenders are easier to portion out for leftovers to add to salads and other dishes.”
Get more insight into her cooking process and her thoughts on choosing chicken, here. Then, try out these grown-up flavor combinations she loves:
—Parsley, tarragon, chives, white wine
—Basil, parsley, lemon juice
—Parsley, mint, oregano, lemon juice
Or, try adding 2 cups marinara, heating through, and finishing with 1/4 cup fresh basil. It’s delicious served over pasta or zucchini noodles. For a kid friendly version, simply omit the herbs and white wine/lemon juice.
WHY WE LOVE THIS RECIPE
Chicken fingers are generally unhealthy because they’re heavily breaded and deep fried. But when coated with arrowroot starch and cooked in a pan, they’re just protein-packed strips. Plus, this recipe uses fresh herbs to add both flavor and micronutrients.
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