Do you love Chicken Fingers? Do you love Goldfish? Of course you do. You don’t have to be a kid to enjoy delicious “kids foods”. Although if you have kids, then make this for them! They will think you are the coolest parent since sliced bread. Or something like that.
This is a prep heavy meal. And it is messy. But it is so worth it, so just pretend I didnt say anything about that.
Prep Time – 1 hour
Cook Time – 15 Minutes
- 3 lbs Chicken Breast
- 2 cups Goldfish
- 1 cup Flour
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Dried Oregano
- 1 tbsp Salt
- 1 tbsp Pepper
- 4 Eggs
- Vegetable Oil
First you need to prep the GOLDFISH, FLOUR, and EGGS.
For the GOLDFISH, place in a bag and smash with a rolling pan until Goldfish are pulverized into crumbs. For the FLOUR, in a bowl combine FLOUR, GARLIC POWDER, ONION POWDER, DRIED OREGANO, SALT, and PEPPER. Mix thoroughly with a spoon. For the EGGS, crack 4 EGGS into a bowl and beat. Keep GOLDFISH, FLOUR, and EGGS in seperate bowls and set aside.
Prep the CHICKEN. Between sheets of wax paper or in a plastic bag, pound out your CHICKEN with a meat tenderizer. Cut into 1 inch thick strips.
Coat your CHICKEN by first covering with FLOUR, then dunk in the EGG, and finally in the GOLDFISH crumbs.
Heat VEGETABLE OIL in a frying pan on medium heat. You want the oil to be at least 1 inch deep for frying. Place GOLDFISH crusted CHICKEN into OIL and cook for about 5 minutes, flipping once.
Pull fried CHICKEN out of the OIL and place on a cooling rack to allow excess OIL to drop off. I had a sheet of aluminum foil underneath to catch the OIL and make for an easy clean up.