Millet-breaded chicken fingers with lingonberry dipping sauce.

Chicken fingers is a really popular snack, and this Millet-breaded version, with a delicious lingonberry dipping sauce on the side, will be no exception. Plus it is really easy to do. Give the kids a yummy snack, or why not treat yourself!?

Millet-breaded chicken fingers with lingonberry dipping sauce.

Cooking time
50

Servings
4

Ingredient list

  • 3-4 boneless skinless chicken breasts, cut into 2 inch strips
  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 2 cups cooked Millet or Quinoa

Lingonberry dipping sauce

  • 4 tbsp Felix lingonberry jam
  • 1+1/2 tbsp honey
  • 1/2 tsp Worchester sauce
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp onion powder

Recipe instructions

Place ¾ cup of dried Millet in a pot with 1 ½ cups of water. Allow Millet to boil on medium heat for 20 minutes or until soft. Allow to cool.

Meanwhile, preheat oven to 425°F and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs. Place the Millet in a third bowl.

Dredge chicken pieces in flour mixture, then eggs, and lastly in the Millet, being sure to coat well. Place on prepared baking sheet.

Spray chicken fingers generously with cooking spray (this helps the nuggets to get crispy, but can be skipped if you prefer) and bake for 15-20 minutes until nuggets are cooked through and browned (or you can also pan fry instead).

For the lingonberry dipping sauce, puree the jam until smooth. Then simply mix all ingredients together in a bowl. Serve alongside chicken fingers.