Years ago, everything bagels were one of my favorite treats. I loved a toasted everything bagel in all its doughy goodness with that crispy exterior crackling with flavor and the interior slathered with butter. Honestly, I would have been happy with just the very crust and all the seeds, garlic, onion and salty crunch. Something triggered me back to those blissful days of bagel consumption, well at least the flavor sensation, cause let’s face it I always felt like crap after eating a bagel. Anyway, I was remembering that awesome seasoning combo and wondered to myself, ‘wouldn’t that taste amazing on some chicken fingers?!’ Well, I finally tried it out and I gotta say I’ll be making these a staple in our home. Everything chicken fingers, who would have thunk it? Apparently Rachel Ray! She thinks of everything crazy when it comes to food combos. (I think she and I might just be related).
The kids enjoyed these fingers. Score! They are easy to make and taste delicious. What are you waiting for? Get thee into a kitchen and make some, hurry up!!
- 2 whole pastured chicken breasts
- 4 tablespoons sesame seeds
- 4 tablespoons poppy seeds
- 4 tablespoons garlic flakes
- 4 tablespoons onion flakes
- 1 tablespoon coarse sea salt
- 2-3 eggs, lightly beaten
- Preheat the oven to 375 degrees.
- Cut chicken breasts into strips.
- In a flat bowl, beat the eggs.
- In another shallow dish mix together the seeds, garlic, onion and salt.
- Dredge each chicken strip in the egg wash, then into the seed mixture.
- Place on a baking sheet or into a hot cast iron skillet with some lard, coconut oil, or ghee.
- Bake on a parchment lined baking sheet for 20-25 minutes. Or pan fry until done.
I served these with homemade honey mustard for my boys, which was 2 parts mustard to one part honey. Then for me, I made a mustard butter sauce, which included 2 tablespoons melted butter, stir in 2 tablespoons mustard and one teaspoon dijon mustard. That made one serving. It’s also great to dip roasted asparagus spears in – yum!!
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