Lavender Honey and Raspberry-Rhubarb Galette.
Let’s eat fancy kid food!!
Well, these aren’t really fancy, but they are definitely not your average chicken finger either.
What is it about chicken fingers that’s such fun? I actually never ate all that many chicken fingers while growing up, but when I did, I remember it as being summertime. I was either at the pool snack bar OR out to lunch with my grandma (where chicken fingers where about the only option on the menu that I’d eat). Speaking of that, anyone ever eat at Houlihan’s? I used to go there occasionally with my grandma when my grandpa was out-of-town and we’d spend the night together and go out to dinner. I remember Houlihan’s as having the best chicken fingers.
So wait, maybe I did eat my fair share of chicken fingers growing up. I guess I just never ate them ate home because my brothers would always cook those frozen Tyson ones, and even back then they short of gave me the creeps…but I was a super weird child and snacked on carrots instead of chips, drank water instead of soda and would never go near fast food.
Anyway, today I made use a super healthy chicken finger. One my brothers would be disgusted with. Especially my eldest brother who literally has a fear of all things quinoa.
He doesn’t think he likes it, but you see, he does. He actually loves it…he just doesn’t know it. I sneak it in his food whenever he comes to visit and he raves about the dish. MahHHHha. Picture me with an evil little face rubbing my hands together like an evil mastermind cause that’s currently what I am doing. MahHHHha…
Also, they should have an emoji for that. That’d be awesome.
Ok, but these quinoa dukkah crusted chicken fingers, they are coated with all the good things. And by that I mean all good for you. Even the pesto is a step up from sugar filled ketchup (but don’t get me wrong, I love ketchup…especially the fruit spiked one I just made. YUM).
Dukkah is an Egyptian spice/condiment made up of different nuts, seeds and herb. It’s uses are almost endless. You can use it on meat, add it to olive oil for dipping bread, stir it into sauce for extra flavor, sprinkle it over hummus… I mean I could keep going, but I think you get the idea, you can use it for a lot of different things. Cool!
For my Dukkah, I used dry toasted quinoa and pistachios. I know I just posted a quinoa recipe yesterday and all, but these chicken fingers just sort of happened unplanned one day and I could not wait to share them.
So here they are! They are so easy and quick to make and maybe if you live with non-picky eaters you can get them to eat these too (or just add some extra butter and don’t say anything)! They taste so good. And when served with that sun-dried tomato pesto (that I can literally eat with a spoon) – YUMMERS!!
And since chicken fingers fill me with good summertime vibes that means the snow is going to stop, right? Yeah – not, there is a winter storm warning for 12-24 inches tonight and tomorrow!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wishful thinking I guess.
I use halfbaked harvest for recipes all the time , but this is my first comment. My family has loved everything I’ve cooked from here. This recipe was so good. I used thighs instead of breast because we only like dark meat. I cooked it with kale sautéed with garlic, and rice. I sprinkled the dukka over it all and mixed in the pesto. Sooo good. Happy kids and husband 🙂
OH my gosh, this makes me so happy! THANK YOU! 🙂
Could I use ground coriander and cumin?
Sure, that will work well for you!
Chicken fingers are the best! This spicy, crispy crust sounds just fantastic. I bet there would be excellent with a super-green dipping sauce too — maybe a chimichurri?
Girl you still have snow?!!! Lucky you!!! These look to die for and so so delicious!!