Tuesday, November 3, 2009

Baked Chicken Fingers

I know everyone out there is going to take a look at these ingredients and say "How can that make crispy and delicious chicken finger?" The answer is quite simple. It's all in the flakes! Whether you decide to use bran flakes like I did, or prefer corn flakes, they are what makes these chicken fingers. The chicken is soaked in butter milk, dipped in some egg and then the coating is applied. They remain moist and very flavorful without having to fry them. My husband couldn't stop telling me how good supper was. He was looking for more! I served them with steamed broccoli, oven fried potato wedges and a homemade honey mustard sauce. For the fries all you need to do is cut large russet potatoes into several wedges. Place on a cookie sheet, drizzle with oil, sprinkle with salt, pepper and garlic powder and bake at 400 degrees for about 45 mins. 

Chicken Fingers

2 large boneless, skinless chicken breasts
1/2 sleeve ritz crackers
1 c bran flakes
1 c buttermilk
1 egg
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

How to:
Cut each of the chicken breast into several strips, about 3 inches long and 1 inch thick. Place in a bowl and cover with buttermilk. Let sit in the fridge for at least 15 minutes, but an hour is best.
In a resealable bag, place the crackers, bran blakes and seasonings. Close the bag and take a rolling pin to crush everything and give it a shake to evenly distribute everything.
Remove the chicken from the fridge. In another small bowl whisk together the egg and two tbs of the buttermilk that the chicken is in. Empty the coating onto a plate. Take each chicken strip and dip it into the egg. Then place in the crumb mixture to cover, giving it a press so that the coating sticks well. Place on a greased cookie sheet. Continue until all the strips are coated. Give the chicken a quick spray with a cooking spray such as pam and place in a preheat 400 oven for 20 mins. After 10 minutes, flip the chicken strips and place back in the oven to finish cooking. Let them sit for 5 minutes before serving to "crisp" up.

To make the honey mustard sauce combine 1/2 c Dijon mustard with 1 tbs mayo and 3 tbs honey. Whisk them together for the perfect dipping sauce.

H A P P Y  C O O K I N G !!

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