Are you ready to elevate your dinner game with a dish that’s not just delicious but also a feast for the eyes? Introducing Cashew Crusted Chicken Fingers – the perfect blend of crunchy, nutty goodness and tender chicken that will have your taste buds dancing! In just 45 minutes, you can whip up this mouthwatering American classic that’s sure to impress family and friends alike. Whether you’re looking for a fun weeknight meal or a crowd-pleaser for your next gathering, these chicken fingers are a must-try. Get ready to discover the secret to a crispy, flavorful coating that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup cashews, finely chopped
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chicken fingers from sticking.
- Prepare the chicken by cutting the chicken breast into strips, ensuring they are of even size for uniform cooking. Season the strips with salt, pepper, and paprika, mixing well to ensure all sides are coated.
- In a medium bowl, finely chop the cashews until they resemble coarse crumbs. You can use a food processor for this task, but be careful not to over-process them into a paste.
- In another bowl, combine the breadcrumbs with the chopped cashews, mixing them well to create a uniform coating mixture.
- In a separate bowl, beat the eggs until they are well blended. This will be used as the binding agent for the chicken strips.
- Take each seasoned chicken strip and dip it into the beaten eggs, ensuring it is fully coated. Allow any excess egg to drip off.
- Next, transfer the egg-coated chicken strip to the cashew-breadcrumb mixture. Press down firmly to ensure the coating adheres well to the chicken. Repeat this process for all chicken strips.
- Place the coated chicken fingers on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking.
- Once all the chicken strips are on the baking sheet, place it in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. You can flip the chicken fingers halfway through baking for even crispiness.
- After baking, remove the chicken fingers from the oven and let them cool for a few minutes. This will allow the coating to set further and make them easier to handle.
- Serve the cashew crusted chicken fingers warm with your choice of dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing. Enjoy your delicious homemade dish!
Tips
- Uniform Size Matters: For even cooking, ensure your chicken strips are cut into uniform sizes. This helps them cook at the same rate, preventing some pieces from being overcooked while others are underdone.
- Chop Cashews Carefully: When chopping cashews, be cautious not to over-process them into a paste. Aim for a coarse crumb texture to give your coating that delightful crunch.
- Egg Coating Technique: Make sure to let any excess egg drip off after dipping the chicken strips. This prevents the coating from becoming soggy and helps achieve that perfect crispy finish.
- Space it Out: When placing your coated chicken fingers on the baking sheet, ensure they are spaced apart. This allows hot air to circulate around each piece, ensuring even cooking and crispiness.
- Flip for Even Crispiness: Halfway through the baking time, flip the chicken fingers to promote even browning and crispiness on both sides.
- Cooling Time: Allow the chicken fingers to cool for a few minutes after baking. This helps the coating set and makes them easier to handle, plus it enhances the flavor!
- Dipping Sauce Delight: Serve with a variety of dipping sauces like honey mustard, barbecue sauce, or ranch dressing to complement the nutty flavor of the cashews and keep everyone coming back for more!
Nutrition Facts
Calories: 423kcal
Carbohydrates: 24g
Protein: 39g
Fat: g
Saturated Fat: g
Cholesterol: 259mg
