Chicken Fingers
Dancer^
1 lb boneless, skinless chicken breasts (or chicken fillets)
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 Tbsp each margarine and canola oil
Cut chicken breasts lengthwise into strips (chicken fillets can be left as
is). Coat the strips with flour then dip each in the beaten egg. Roll the
strips in the cornflakes. Set the strips on wax paper until ready to cook.
At this point the strips can be refrigerated for use the next day.
In a non-stick skillet over medium heat, melt half of the margarine. Stir in
half of the canola oil. Add half of the chicken and cook for 3-5 minutes per
side or the until the coating is crisp and the chicken is no longer pink
inside. Remove from the pan and keep the fingers warm. Repeat with the
remaining margarine, oil and chicken fingers. Serves 6.
*Oven bake method: Preheat oven to 400 F. Put chicken fingers on a greased
cookie sheet and bake for 15 to 20 minutes turning once. The coating should
be crisp and the chicken should be juicy without any pink inside.
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the FAQ posted weekly Recipes/requests
go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
Please allow several days for your submission to appear.