Every once in a while, I completely give in to what I now admit is an addiction. A food addiction, because I honestly believe that sometimes my body actually craves fried food. And I don’t want just any ole type of fried food; it has to be made by me. Chicken fingers, when they are deep-fried, aren’t particularly good for us, but they taste soooooo good.

And as unhealthy as they are, they are a favorite in my house. And that’s why I like First Lady Michelle Obama’s 10 percent rule: If she eats what she should 90 percent of the time, she’ll allow herself to eat some junk the other 10.

Works for me, and then I don’t feel so guilty when I make chicken fingers for my family. Children universally love chicken fingers - which is reason enough for me to break from discipline and serve them as a treat. Even my youngest and pickiest child will eat my fried-chicken fingers any time. That in mind, I’ll make chicken fingers for my grandchildren when they come for dinner tonight.

It’s my eldest daughter’s birthday, and she asked me to make them for her kids. Of course I said yes. Along with the chicken fingers comes their other favorite, home fries, which are just as unhealthy. I long ago gave up on the idea that any fast food restaurant can out-fry me in chicken fingers.

No matter which fast food joint I go to, the fried-chicken fingers are never cooked just right. Either the batter is too flaky or the fingers aren’t cooked long enough or they taste too frozen. It’s also a very rare restaurant that uses fresh chicken breasts. When you eat  out, they are almost always, always frozen.

So, every once in a while, I break from our healthy routine and put my cast iron pan to work as a fryer. But I’m not a complete pushover, so I trick them into eating something healthy as well. My grands get to eat lots and lots of broccoli. For every chicken finger they get, they also have to eat two pieces of broccoli. Fortunately, their mother has taught them to love it steamed, and served with garlic, olive oil and lemon pepper.

Chicken fingers (serves

Ingredients

5 boned, skinless chicken breasts

One cup of corn oil

Two cups of Italian breadcrumbs

1  tbs garlic powder

1 tbs  onion powder

1 tbs seasoning

1 tbs oregano

1 tsp finely ground sea salt

1tsp black pepper

Directions

Wash and pat dry chicken breasts

Mix all seasonings with bread crumbs and set aside

Heat oil in large cast iron skillet

Slice each breast through the middle and then into chicken fingers.  (You decide what size.)

Coat each piece with bread crumb mixture and shake off the excess

When oil sizzles to crumbs dropped into it, it is hot enough for frying

Cook chicken fingers in batches until they are browned on each side, making sure that the meat is white inside (app 12 min)

Serve warm with coleslaw, steamed broccoli and home fries

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