Chicken Fingers On A Stick Food

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.

CHICKEN FINGERS

Steps:

• Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

PARMESAN CHICKEN STICKS

Steps:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

CHICKEN ON A STICK

Steps:

• Cut the chicken into strips and put into a resealable bag. I usually will cut each chicken breast into 3 strips.
• Combine all ingredients except chicken together.
• Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours.
• Cover and refrigerate the remaining marinade.
• Drain the marinade from the chicken.
• Thread the chicken strips onto skewers.
• Coat grill with non-stick spray before heating.
• Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.

CHICKEN FINGERS ON A STICK

Steps:

• Cut each chicken breast lengthwise into 1/2 inch wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
• Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot- about 10 -15 minutes.
• In a small bowl, stir together the oil and the barbeque sauce. Spread the bread crumbs on a sheet of wax paper. Lightly brush the sauce over the chicken strips and then roll them in the bread crumbs.
• Grill the chicken fingers uncovered until they are no longer pink inside, about 2 to 4 minutes on each side on a gas grill.
• Serve with dipping sauce of your choice.

CHICKEN AND WAFFLES ON A STICK

Steps:

• For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
• Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
• Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.
• Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
• In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
• For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
• Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.

STICKY FINGERS CHICKEN

Steps:

• Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed.
• Then brush all over chicken pieces.
• Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.

CHICKEN FINGERS

Steps:

• 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.
• *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.