Chicken fingers with sweet potatoes, broccolini, and hot honey
Chicken second courses
These family-friendly baked chicken fingers have long been in my dinner rotation and use a cheat method adopted from an out-of-print children’s cookbook. In place of the standard three-part breading process, the chicken breast brines in yogurt before coating in panko. A hot sheet pan slicked with oil produces a very moist and tasty baked chicken “tender” with less time and no stovetop splatters. (Mind you, no baked chicken fingers turn out as crackling crisp as pan-fried. But a liberal hand with the oil makes a big difference.) Be sure to use a sturdy sheet pan, since a lightweight type will warp at 450°F. <br /> <br />Note: Sweet potatoes contain a lot of moisture and take a while to brown, so I microwave them first (another cheat), then slice and smash them so that they crisp up like home fries. Choose the sweet potato variety with beige skin and cream-colored flesh instead of the orange variety for best browning. <br /> <br />Featured In: <a href="https://food52.com/blog/21389-hot-honey-chicken-fingers-sheet-pan-meal-with-broccolini-and-sweet-potatoes">Turn Chicken Fingers Into a Sheet Pan Meal (& Take 2 Shortcuts)</a>
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