How To Make Family-Friendly Finger Foods Kids Love
Are trips through the closest fast-food joint driving a hole through your food budget? It’s no wonder. Prices on all foods are sky-rocketing, but fast food takes that prize. Yikes!
Unlike supermarkets where every week you can find fabulous sales, you’ll never find sales at Wendy’s, McDonald’s, or Burger King. Or any other fast-food restaurant for that matter. I don’t consider an occasional coupon to be a Sale.
I know what you’re thinking: Chicken. Chicken Nuggets, Chicken Fingers, Chicken Sandwiches—they’re all so tasty from these places, so convenient and so kid-friendly.
Consider this: In less time than it takes you to get into the car and drive to the closest drive-thru, you can make your own fast-food chicken fare—for half the price, or less. In fact, you can make a fabulous coating mix to mimic the best-coated chicken you’ve ever eaten, in five minutes flat.
And if that’s not enough, you’ll get three bonuses for your effort:
Cheaper
A much better price. Shake ‘N Bake Original Chicken Seasoned Coating Mix costs $.78 an ounce (or $12.48 a pound) today at my supermarket and that’s for just the mix, not the chicken you need to go with it.
Healthier
You’ll know what’s in it and have the ability to adjust the salt to taste—and be able to pronounce each and every ingredient, too.
Better
This is so much better than its store-bought cousin. If your kids don’t agree, I’ll eat my shakin’ bag!
First, you need to make this coating mix:
Shake It, Bake It Coating Mix
(Printable recipe card below)
- 4 cups dry bread crumbs
- 1/3 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon granulated dry onion
- 1 pinch dried basil leaves
- 1 pinch dried parsley
- 1 pinch dried oregano
- Combine all ingredients in a large re-sealable plastic bag. Seal bag and shake all ingredients together. Store in a sealed container for up to six months in the pantry, longer in the refrigerator.
- Remove the amount you need and store the balance in a tightly sealed container or bag in the refrigerator. You will need about one cup of coating mix for a 3-pound chicken cut up, or 6 to 8 pieces.
- Now you’re ready to make the chicken strips or nuggets (the only difference is the shape you cut the chicken).
Chicken Nuggets or Chicken Strips
- 2 pounds boneless, skinless chicken breasts, cut into 1-1/2 to 2-inch pieces or 1-inch strips
- 1 1/2 cups Shake It, Bake It coating mix (recipe above; printable recipe card below)
- Preheat oven to 400 F.
- Moisten chicken pieces with water. Shake off excess water.
- Place coating mix in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.
- Place chicken pieces in a single layer in a foil-lined 15x10x1-inch baking pan (or similar).
- Bake 10 to 15 minutes or until chicken is cooked through. Serve with ranch dressing or the dipping sauces that follow.
Fried Chicken Fingers
If you prefer a more traditional fried chicken, you’re going to love these chicken fingers. The secret is the buttermilk marinade.
- 6 boneless, skinless chicken breasts cut into 1/2 inch strips (or chicken pieces of choice).
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1-quart oil for frying
- Place chicken strips into a large, resealable plastic bag.
- In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into the bag with chicken. Seal, and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
- Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
- Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 F. Place coated chicken in hot oil. Fry until golden brown and juices run clear, or about 7 minutes. Drain on a cooling rack or paper towels.
Dipping Sauces
Sweet and Sour Dipping Sauce
- 3/4 cup white granulated sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and stir continuously until the mixture has thickened.
Honey-Mustard Dipping Sauce
- 1 1/2 cups mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 teaspoons lemon juice
- Mix all ingredients in a medium bowl.
- Chill in the refrigerator at least two hours before serving.
Asian Dipping Sauce
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon green onions, chopped
- 1 tablespoon water
- 2 tablespoons Hoisin sauce
- 1/4 teaspoon minced fresh ginger (optional)
- 1/2 teaspoon white sugar
- In a small mixing bowl, combine all ingredients. Mix well.
- Add additional Hoisin sauce to thicken the mixture to your desired consistency, if needed.
- Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Heat before serving.
Yield: 1/4 cup sauce. Recipe multiplies well.
Enjoy!
Shake n' Bake Coating Mix for Chicken Nuggets and More
Ingredients
- 4 cups dry bread crumbs
- 1/3 cup vegetable oil
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp celery salt
- 1 tsp ground black pepper
- 1 tbsp garlic salt
- 1/2 tsp garlic powder
- 1/4 tsp granulated dry onion
- 1 pinch dried basil leaves
- 1 pinch dried parsley
- 1 pinch dried oregano
Instructions
- Combine all ingredients in a large re-sealable plastic bag. Seal bag and shake all ingredients together.
- Remove the amount you need and store the balance in a tightly sealed container or bag in the refrigerator. You will need about one cup of coating mix for a 3-pound chicken cut up, or 6 to 8 pieces.
- Now you’re ready to make the chicken strips or nuggets (the only difference is the shape you cut the chicken).
- Preheat oven to 400 F.
- Place the amount of coating mix you will need in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.
- Place chicken pieces in a single layer in a foil-lined 15x10x1-inch baking pan (or similar).
- Bake 10 to 15 minutes or until chicken is cooked through.
Notes
Chicken Nuggets or Chicken Strips
- 2 pounds boneless, skinless chicken breasts, cut into 1-1/2 to 2-inch pieces or 1-inch strips
- 1 1/2 cups coating mix (recipe above; printable recipe card below)
- Preheat oven to 400 F.
- Moisten chicken pieces with water. Shake off excess water.
- Place coating mix in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.
- Place chicken pieces in a single layer in a foil-lined 15x10x1-inch baking pan (or similar).
- Bake 10 to 15 minutes or until chicken is cooked through. Serve with ranch dressing or the dipping sauces that follow.
Fried Chicken Fingers
If you prefer a more traditional fried chicken, you’re going to love these chicken fingers. The secret is the buttermilk marinade.- 6 boneless, skinless chicken breasts cut into 1/2 inch strips
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1-quart oil for frying
- Place chicken strips into a large, resealable plastic bag.
- In a small bowl, mix the egg, buttermilk, and garlic powder. Pour mixture into the bag with chicken. Seal, and refrigerate for 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
- Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
- Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 F. Place coated chicken in hot oil. Fry until golden brown and juices run clear, or about 7 minutes. Drain on a cooling rack or paper towels.
Dipping Sauces
Sweet and Sour Dipping Sauce
- 3/4 cup white granulated sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and stir continuously until the mixture has thickened.
Honey-Mustard Dipping Sauce
- 1 1/2 cups mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 teaspoons lemon juice
- Mix all ingredients in a medium bowl.
- Chill in the refrigerator at least two hours before serving.
Asian Dipping Sauce
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon green onions, chopped
- 1 tablespoon water
- 2 tablespoons Hoisin sauce
- 1/4 teaspoon minced fresh ginger (optional)
- 1/2 teaspoon white sugar
- In a small mixing bowl, combine all ingredients. Mix well.
- Add additional Hoisin sauce to thicken the mixture to your desired consistency, if needed.
- Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Heat before serving.
Enjoy! NOTE: Nutrition info below is for coating mix only.
Nutrition
All-Purpose Dipping Sauce
Ingredients
- ¼ cup sesame oil
- ¼ cup olive oil
- 3 tbsp honey
- 2 tspn season salt
- 2 tbsp Worcestershire sauce
- 1 cup mayonnaise
Instructions
- Combine with a whisk then keep chilled until use. Makes 2 cups. Makes 2 cups. Serves 16 - 24. Or 2. It all depends.