Goldfish breaded chicken fingers

I’ve mentioned my nephew, Charlie, a few times already.

You know, the cutest damn kid in the world? And I’m not just saying that because I’m related to him, in fact, I consider many people I’m related to to be quite un-cute! 

You know who you are.

(Anna, I’m just kidding. You know you’re beautiful.)

P.S. for clarity, I will be supplementing this recipe with toddler speak, so that Charlie may understand this post and appreciate the love I have for him. 

Fsh in a haT

But anyway, one of Charlie’s favorite things (probably his favorite word, too!) is Goldfish (“Fsh”) crackers. I don’t think I’ve ever seen him more than five feet away from a cup full of them, and he’s munching on them all day, every day (“more, peas!”).

So when I found this idea in my Dinner Express (better homes and gardens) book, I knew I would have to adapt it for my favorite little guy!

You will need:

  • 1 pound skinless, boneless chicken breast, cut into strips
  • roughly three cups flavor blasted goldfish crackers
  • flour
  • 2 eggs
  • 1 tablespoon milk
  • salt, pepper, paprika for seasoning

The first step is to crush up the fsh. I luckily have a meat tenderizer shaped like Charlie’s favorite animal (an Ah-Ah), which I used to smush the fsh. I put them in a bag, put the bag on a towel, and smashed away.

Then you season the chicken with salt, pepper, and paprika. How much you use is up to you, of course, but I thought the paprika added a nice element that complimented the cheesiness (“Cheeeeez!”) of the fsh.

You bread the chicken the same way you would if you were using regular bread crumbs. Dredge the strips in flour, coating evenly. Then you dunk it in the egg/milk mixture, and finally press into the fsh crumbs. Be sure to press down when you are doing this last step, you want to make sure it gets covered with fsh. I found patting the crumbs helped keep them on, as well.

Lay the strips on a baking sheet sprayed with non-stick spray, and bake for 12-15 minutes at 350, or until chicken is cooked all the way through and is no longer pink.

Serve with Charlie’s favorite condiment, ketchup, or with a side of barbecue sauce (which I think goes a little better with the chicken).

For the breading, I chose to smash most of the goldfish into tiny pieces, which served as the base and got in all the nicks and crannies. Leaving large pieces in with them, however, created a nice texture to the chicken. And if you look closely, you can see tails and smiles 🙂

Don’t forget to cut it up into bite-sized pieces for your bite-sized guy.

Overall, adorable idea, and pretty darn good tasting! Kids will love this fun recipe, and the best part is that it takes so little time, so it’s perfect when you have hungry mouths to feed. Besides, it’s adorable. Just like Charlie-man!




Filed under Appetizer, Entrée

3 Responses to Goldfish breaded chicken fingers

  1. Leah

    This looks like a great family friendly, easy, weeknight dinner! I know CharlieMan will LOVE it. He is now very fond of “Noo Noos” so get crackin’ on a good pasta recipe!

  2. Jealous of your pictures yet again. Great job on these! I wanna try them! Hehe…

  3. These look delicious! Love the idea of serving them with BBQ sauce – your photos are making me SO hungry right now!

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