BARBADIAN CHICKEN FINGERS
Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team
Serves 6
For this Caribbean-inspired finger food, allspice, ginger, chilies, and lime create a fantastic flavor combination typical of island cuisine- This version is oven-fried, which uses less fat than traditional fried fingers. Save some of the Jamaican Jerk Sauce to use as a dipping sauce. Or try them with Cucumber Raita (page 340). These chicken fingers are also excellent as a sandwich topped with Creole Remoulade Sauce, field greens, and sliced dill pickles. Adventurous kids enjoy these as much as grown-ups do.
1 1/2 pounds chicken tenders or boneless skinless chicken breasts cut into 1 -inch-wide strips
1/2 cup Jamaican Jerk Sauce or your favorite bottled brand
1/2 cup buttermilk or plain yogurt
The Crust
1/4 cup dried bread crumbs
1/4 cup fine cornmeal, white or yellow
1/2 teaspoon dried thyme
1/8 teaspoon allspice
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
Vegetable oil for spraying chicken fingers
Marinate the chicken in the jerk sauce and buttermilk for at least 1 hour in the refrigerator.
TO PREPARE THE CRUST
Preheat the oven to 400°F. In a small bowl, combine all ingredients for the crust. Gently dip the marinated fingers one at a time in the crumb mixture, shaking off any excess crumbs. Line up the lightly breaded fingers on a sheet pan, spray them lightly with the vegetable oil, and bake for 20 to 25 minutes, turning once, halfway through, to brown them evenly on both sides. Serve immediately.
PER SERVING: Calories 240; Calories From Fat 45; Calories From Saturated Fat 15; Protein 37 G; Carbohydrate 10 G; Total Fat 5 G; Saturated Fat 1.5 G; Cholesterol 100 Mg; Sodium 240 Mg; 19% Calories From Fat
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