This is part two of a two-part series and a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products that I use and love.
If you caught part one of last month’s Cooking with Kids post, we made Bruschetta chicken from the new Now You’re Cooking with Manitoba Chicken Youth Education Booklet. Although my daughter had fun making that recipe, her request when we were done was to “just make chicken strips next time.” So that’s exactly what we did.
We made the Crispy Parmesan Chicken Strips, also from the Now You’re Cooking with Manitoba Chicken Youth Education Booklet. The recipe comes together quickly (even quicker if you apply some meal prep strategies that I will fill you in on.) and is super simple for the kids to help with.
If you’re interested in receiving your own copy of this brand-new resource, contact Manitoba Chicken Producers at: email@example.com Please provide your name and mailing address and they will be happy to send you one.
I knew that convincing my little helper to eat the chicken strips wasn’t going to be a challenge, so we focused on working together, learning and having fun. I did however run into a few obstacles when she realized that we weren’t making “the ones we usually have.”
Tip 1: Use cooking with your kids as an opportunity to learn and develop skills
We started by reading the recipe. What better way to develop reading skills than with an authentic situation where they can apply their reading strategies? It went something like this:
“Preheat oven to 425 F…What’s F?” Cue an additional learning opportunity that we applied later when we checked the temperature of the cooked chicken strips using our meat thermometer.
Food safety tip: The internal temperature of cooked chicken should read 165°F.
“1/2 cup mayo…Ewww I hate mayo!” But guess what? The mayo is the best part of this recipe, because it does two things: 1) Allows the breading to stick to the chicken, 2) Crisps up the chicken strips without any additional oil or butter. I took the opportunity to explain that mayo is made with eggs, and since we usually use eggs for chicken fingers, this time we are going to try eggs in a different way. She was sold and we moved on.
Tip 2: Teach about food safety
Before we got started, we washed our hands and talked about why that is important. We also talked about how poultry and other meat can make you sick if it isn’t cooked so that we shouldn’t, for example, sample the breading while we’re making the chicken fingers. (This was important to mention because it almost happened!) When we were finished, we made sure to put everything that came in contact with chicken in the dishwasher and used soap, water and antibacterial spray to clean out the sink and all surfaces, and of course, we washed our hands again.
Tip 3: Make it fun! Let them use all of the tools.
I’m pretty sure what my daughter liked most about making these chicken strips, was using all of the tools. Whisks, tongs and spatulas are fun for kids so bring them all out, even if it means having a few extra dishes to do afterward. You can save time in other ways, with these meal prep tips.
Meal prep tips for this recipe
Slice, portion and freeze your chicken
When I did last month’s post, I bought a club pack of chicken, used four breasts for the Bruschetta Chicken and sliced the four remaining breasts for the chicken strips and froze them. That is one strategy that will save you at least ten minutes, because you won’t have to slice the chicken or have extra dishes to do. If you were making this recipe with a new package of chicken, you could also consider cooking the remaining breasts in your slow cooker, shredding them and freezing them for other meals like I did in this Back-to-School Meal Prep post.
Reduce the number of steps in the breading process for the chicken strips
Another time-saver we discovered while making this recipe was to coat all the chicken in the mayo parm mixture, instead of dipping each strip individually. Combine the ingredients, then pour over the chicken and toss with tongs until all the chicken pieces are coated. That makes breading a one-step process. (This is also great for when cooking with kids, because everything seems to take longer.)
Improvise and use what you have on hand
This recipe called for basil, but when I reached for it, I realized that the grocery clerk who assembled my order, had given me mint instead. We swapped it out and used dill. You can add any seasonings or spices to these chicken fingers. Don’t have mayo? Use eggs, or mustard, or milk. Anything that will allow the breading to stick to the chicken. If you choose to use a liquid other than mayo, be sure to brush the breaded strips with butter or spray with canola oil to crisp them up. No panko? Try corn flakes, breadcrumbs, potato chips or pretzels. Anything to get that crispy texture.
There are so many great recipes on manitobachicken.ca that you can try with your kids and you can search them by cut or by preparation technique. There are a lot of basic recipes that call for ingredients you most-likely already have on hand under the Kid Friendly section of their recipe page. You can also check out the chicken section of my recipe index for other great recipes using Manitoba chicken.
What is your family’s favorite way to enjoy Manitoba chicken? Comment below and let us know!