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----- Original Message -----
From: Paula Milburn
To: [email protected] ; [email protected] ;
[email protected]
Sent: Friday, September 03, 2010 8:39 PM
Subject: [UK_PandS] FW: Chicken Fingers… Not From A Box: Zesty Cook
--------------------------------------------------------------------------------
Chicken Fingers… Not From A Box
Posted: 03 Sep 2010 05:00 AM PDT
Help The Students Event: Day 3
Happy Friday to you! I wanted to share what I considered a staple in my
diet during the first few years of living away from home in apartments –
chicken fingers. Now I will admit, I ate many a chicken finger from a box but
now I am a convert to the more natural, controllable version. Is this version
any more difficult – I think not. Does it require 3-4 more ingredients? Yes.
Is it worth it in the end with the final product? You Better Believe it?
This recipe is super easy to prepare and takes about 30 minutes to cook.
This is great paired with a simple salad, some homemade sweet potato fries, or
even some of the oven fries from Wednesday. This recipe can also be used to
bread tofu, shrimp, pork, or even some vegetables. What do you say to a little
crusted zucchini or squash? I say HOLY YUM!
Below is the scoop on how to whip this scrumptious chicken morsels for
your next meal after class.
Ingredients
§ Boneless Chicken Breasts
§ Panko bread crumbs
§ 2 Eggs
§ Salt
§ Pepper
Method
1. Preheat oven to 350 degrees and line a cookie sheet with parchment
paper (if you do not have parchment paper, you can spray a little bit of non
stick cooking spray).
2. Pat the chicken breasts dry and slice into strips.
3. In a bowl, crack and beat the two eggs; season with salt and pepper.
4. In a medium sized plate, pour out the panko bread crumbs and season
with salt and pepper as well
5. Using one hand, dredge the chicken strip in the eggs mixture (
letting excess drip off) and then place onto the plate of bread crumbs.
6. Using the other hand, toss the crumbs on top of the chicken strip.
Flip over and ensure the strip is evenly coated.
7. Place on cookie sheet and repeat until all strips are done.
8. Bake in oven for 25-30 minutes turning once around halfway or until
golden brown.
9. ENJOY!
Zesty Tip: The key to having a nice crunch is ensuring the chicken is dry
before you begin so that the bread crumbs will stick. It is very important to
season the bread crumbs and egg mixture as well.
Freestyle Variation: Don’t have panko bread crumbs? No fear! Try corn
flakes that are crushed, or even some crackers that you have on hand. This is
a great opportunity to add some spice or flavoring of your choice as well.
Chili powder, cayenne pepper, or another one your favs is a great choice. Have
fun and make them the way you want them.
Long weekend is upon us. I want to wish you a fun and relaxing weekend.
School is starting next week, I am heading to Toronto next weekend for some
baseball action and Hurricane Earl is quickly approaching. I have to get the
table and chairs off the deck, garbage bins moved into the garage and tie down
the BBQ. I will talk to you on Monday.
Take care
zesty
Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply
Zesty
Chicken Fingers… Not From A Box
Related posts:
1. Leftover Comfort Food: Baked Tomato Pasta w/ Chicken and Snap Peas
2. Hoisin Roasted Chicken
3. What A Roasted Garlic Lemon Chicken
4. Brown Bag Oven Fries
5. Toasted Chicken Basil Tomato Sandwich
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