6wbm Spicy Chicken Fingers Food

SPICY CHICKEN FINGERS

Steps:

• Pre-Heat oven too 375.
• Start off by defrosting the chicken breasts or if fresh you can skip this step. Clean them and cut off all the excess fat and etc. Cut them into desired strips usually you can get about 3 to 4 cuts per breast.
• In a separate Mixing bowl mix up your Cayenne and Marjoram. In a large baggy add your crackers and chips and then roll with a rolling pin till they are at a crushed up matter. Add the contents of the baggy to the mixing bowl.
• In a small bowl dip out a decent amount of Plain Yogurt. Add a few chicken strips to the mix and then move to the cracker/chip mix. After each piece is fully covered place on a baking sheet.
• Let bake for 25 to 30 min till crispy.
• Also a good sauce.
• 1 cup- hellman's mayo.
• 1/4 cup- Honey.
• 1/4 cup- Yellow Mustard.
• Couple Dashes of Cayenne Pepper.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

CONTEST-WINNING CRISPY CHICKEN FINGERS

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

6WBM SPICY CHICKEN FINGERS

Steps:

• Combine pepper, paprika, oregano, garlic, and cumin and set aside.
• Toss potatoes with egg whites, then add 1.5 tsp of spice mixture and todd.
• Add brown sugar substitute to remaining spices and rub into chicken.
• Place potatoes and meat in a pan, seal with aluminum foil, and bake for 50-60 minutes or until potatoes are tender and meat registers 180 degrees on meat thermometer.