If you believe that making great food requires special talent—well, forgive us for saying so, but you're wrong. You can turn on a burner, right? And beat eggs? If so, you're ready to use this easy breading technique to make chicken fingers from scratch. Katie Workman, creator of TheMom100.com blog, swears it's "foolproof—the flour helps the egg adhere to the chicken, and the egg helps the bread crumbs stick to the flour." Plus, the technique works on everything from eggplant slices to pork chops.

Serves 4


  • 1 pound boneless, skinless chicken breasts or thighs
  • 3/4 cup all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 large eggs
  • 3/4 cup bread crumbs (preferably panko, Japanese bread crumbs)
  • 3 Tbsp. olive oil


    Total time: 25 minutes

    Cut chicken breasts or thighs lengthwise into 1" strips. You should have 10 to 15 pieces. In a shallow bowl, place flour, salt and ground black pepper. Use a fork to mix them together. In a second shallow bowl, beat the eggs. In a third shallow bowl, place bread crumbs. In a large skillet, heat 1 1/2 Tbsp. olive oil over medium heat. Coat each chicken strip first in flour mixture, then in eggs, then in bread crumbs. Cook half the chicken strips until lightly browned, about 4 minutes. Flip over and continue cooking until cooked through, about 4 minutes more. Transfer to a plate. Add another 1 1/2 Tbsp. olive oil to pan and cook the remaining chicken strips the same way.

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