Saltine Chicken Fingers

Ok, since my last post was about how not to cook, I guess I'll share an actual recipe with you. This is an easy weeknight meal. It's especially easier if you prep your chicken ahead of time on the weekends. I'll post more about that later.

When I first thought about crushing up saltines to use as breading, I thought for sure it would make a nice crunchy coating. It doesn't. But I'm actually ok with that because of the really nice, buttery flavor that the saltine crackers impart. So, don't make this expecting super crunchy chicken fingers. But, they're still really yummy and great for dipping.

Saltine Chicken Fingers

2 chicken breasts, cut into thin strips

1 sleeve of saltine crackers

1/3 cup mayonnaise
1 tsp dijon or other whole grain mustard

1/2 tsp seasoned salt
1/4 tsp cayenne pepper

• Dump the saltines into a gallon size zip lock bag. Crush the crackers with anything hard you can find (rolling pin, meat tenderizer, aluminum can, etc).
• Mix together the mayonnaise, mustard, seasoned salt, and cayenne pepper.
• Toss the chicken in the mayonnaise mixture.
• Then dump the chicken into the zip lock bag, seal the bag, then shake so that all of the chicken fingers are coated.
• Place in a single layer on a lightly greased baking sheet.
• Bake at 400° F for 20 minutes.

On a side note, this recipe is really versatile. Your little one won't eat anything spicy? Omit the cayenne pepper and add a couple tablespoons of honey mustard instead. Or you could add some Italian seasonings. Don't have mayo on hand? You can use ranch dressing or even Greek yogurt!