Kids love chicken fingers—there is no way around it. Rather than fight that battle, I make them as healthy as possible, using organic chicken whenever possible and baking them in the oven rather than frying them. My wife, Tolan, always keeps a bag of organic sweet potato fries in the freezer for the perfect quick kid-friendly meal when we’re pressed for time.

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  • 8 slices sourdough or other white bread (about 8 ounces)
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • About 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 boneless, skinless chicken breast halves, about 8 ounces each


Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Tear the bread into pieces, spread on a microwaveable plate, and microwave on high for 1 minute to dry out the bread. Pulse the dried bread in a food processor with the Parmesan, parsley, ¾ teaspoon salt, and ¼ teaspoon pepper to make fine crumbs.

Put the flour, eggs, and breadcrumb mixture in 3 separate shallow dishes.

With the side of a chef’s knife or the smooth side of a meat pounder, pound each breast to a ½-inch thickness between 2 sheets of plastic wrap. Pat the chicken dry, cut lengthwise into 1-inch-wide strips, and season all over with salt and pepper. Dip each strip into the flour and shake off the excess. Next, run the strips through the egg to coat them lightly, allowing the excess to drip back into the bowl. Finally, lay the strips in the bread crumbs and press them into the breading to coat evenly on all sides.

Arrange the breaded chicken strips on the prepared baking sheet and bake until the chicken is cooked through and the bread crumbs are golden brown, 25 to 30 minutes.