Chicken Fingers
From Joan Nathan: author, The Jewish Holiday Baker (Schocken Books, 1997)
Jewish Cooking in America (Knopf, 1994; update 1998)
The Children's Jewish Holiday Kitchen (Schocken Books, 1987; expanded edition, 1995)
An American Folklife Cookbook (Out of Print - Schocken Books, 1984)
Jewish Holiday Kitchen (Schocken Books, 1979; paperback, 1981; expanded edition, 1989)
The International Pasta Cookbook (Out of Print - Dorison Publications, 1977)
The Flavor of Jerusalem (Out of Print - co-author, Little Brown and Company, 1975)

>>> Joan Nathan's Holiday Recipes on StarChefs

Adapted by

Some of my family's best conversations happen in the kitchen while we're busy stirring pots of soup, kneading bread dough and chopping onions. All of us live in a fast-paced world where everyone orders out so much, but the process of cooking is as important as the meal itself. That's why more often than not, I don't cook FOR my children, but WITH them. When my children were very young, I would help them measure, pour and stir while they would share the delights and disappointments their expanding worlds with me. Now that they're 21, 17 and 14, cooking together still provides a bridge between my worlds and theirs. With the kitchen as the backdrop, we more easily share stories and memories, solve problems and make plans. By cooking and eating together as a family, not only do you enjoy a better meal, but it bonds your family together - and your kids learn manners naturally! Through preparing and sharing our family food together over the years, our family history and traditions have been passed on naturally to my children. Now, along with our love, they take some favorite recipes, warm memories and enduring family traditions with them as they venture further and further out into the world.

These are recipes that my children, even when very young, have always helped prepare. I encouraged them to measure, wash food, add ingredients, mix and stir -- either with my help or, as they grew, on their own. Their interest and abilities in the kitchen grew along with them.

Yield: 4-6 Servings

  • 2 whole chicken breasts, skinned and boned
  • 1 large egg, beaten
  • 2 Tablespoons warm water
  • 3 Tablespoons vegetable oil
  • Onion salt to taste
  • Salt and freshly ground pepper to taste
  • Fresh bread crumbs (perfect when made from last week's leftover Sabbath challah)

1. Cut the chicken breasts into 3-inch strips.

2. Mix the egg, warm water, oil, onion salt, and salt and pepper in a wide soup bowl.

3. Place the bread crumbs in a second bowl.

4. Dip the chicken strips into the egg mixture and then the bread crumbs so they are evenly coated. Refrigerate a few hours.

5. Bake in a preheated 350° oven for 30 minutes or until golden or fry in a slight amount of additional oil or margarine until golden on each side.



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