Skip the drive through line and opt for these crispy homemade chicken fingers instead. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Homemade Chicken Fingers
Season chicken with salt & pepper. Combine panko, parmesan, and thyme for dredging.
Heat olive oil in large skillet over medium high heat. Dredge chicken pieces first in egg and then panko mixture. Place in skillet and cook until golden brown -- approximately 3-4 minutes per side. Do not crowd chicken in pan -- do in 2 batches, wiping skillet clean between batches.
In large bowl, toss arugula with a generous squeeze of lemon, a drizzle of olive oil, a pinch of kosher salt, fresh ground pepper and a big sprinkle of parmesan.
Slice each piece of chicken diagonally into 3 strips. Squeeze lemon wedges over chicken and serve with arugula salad.