With the current uncertainty around food (what's available and when/how can I get it?!), I have been planning our meals a week in advance, with a shopping list posted on our fridge. The stress of forgetting something essential has been palpable
Homemade chicken fingers was on the menu. I didn't have a recipe in mind, but with our tub of low fat yogurt in the fridge, I searched for inspiration. I combined two different recipes (thank you, BBC Good Food and Tesco!), and made the following Buttermilk chicken fingers:
- Buttermilk: 150ml yogurt, stirred with 2tsp lemon juice and left for 5 mins.
- 2 Chicken breasts, sliced diagonally into strips
- A mug full of cornflakes
Season the buttermilk with a bit of salt & pepper. Coat the chicken strips thoroughly in the buttermilk and marinade for 1 hour.
place Cornflakes in a freezer bag, and pound it until the flakes are small crumbs. Empty onto a large plate or wide dish.
Preheat oven to 190 degrees. Remove chicken strips one at a time and coat them in Corn Flake crumb. Place on a baking tray (I lined a try with baking parchment to avoid sticking) and cook for 20 mins, turning once, half way through.
Result
Served with chips and cooked vegetables, this was a good midweek meal, particularly for kids.
It takes a bit of forethought, having to marinade the chicken for an hour. However, given our current situation that wasn't a problem.