Crispy Cornmeal Baked Chicken Strips

Somewhere in my kitchen there is a rule that anything called "fingers" or "strips" should be eaten with the hands and no apology. These cornmeal strips are that kind of food. They came out of a simple idea: take the coating you would use for fried chicken, keep the cornmeal and the seasoning, and let the oven do the work. Cornmeal is the reason they stay gritty and crisp instead of soft. Unlike flour, it has no gluten to turn gummy when it meets the heat, so the crust holds its texture even after it cools on the plate.

A word about the chicken itself. Tenderloins are the thin strip of meat that sits along the underside of the breast. They are already the right shape for this, and they cook through quickly, which is why the 30 minutes in the recipe is enough. They also dry out fast if you overbake them, so pull one strip open near the end and check that it is no longer pink in the middle. The recipe asks for 165 degrees F, and a cheap instant-read thermometer takes most of the guesswork out of it.

The egg wash does more than look tidy. Whisking the whole egg with the extra whites makes a thin, even layer that grabs the cornmeal instead of sliding off it. I like to dip with one hand and dust with the other so my fingers do not turn into little cornmeal mittens. Keep one hand dry for setting the strips on the sheet. If you are baking for a crowd and want something sweet for dessert, try Chocolate Zucchini Black Bean Muffins alongside them.

These keep well. Cool any leftovers fully, then store them in a covered container in the fridge for a couple of days. They are good cold on a salad, and they reheat nicely in a dry oven or an air fryer for a few minutes, which brings the crust back to life. Microwaving makes them chewy, so I avoid it.

For a plate, I usually reach for something green and a little bit tangy. A bowl of plain cucumber slices in vinegar, or a lemony slaw with cabbage, cuts through the seasoning. A quick dip made from plain yogurt with a squeeze of lemon and a pinch of the same thyme also works well. If you want something more filling on the side, these go nicely next to Crunchy Cornmeal Crusted Green Beans, which share the same coating idea and make a full tray dinner. For a lighter lunch, pair a couple of strips with a wedge of Baked Black Bean and Quinoa Patties.