Healthy Chicken Fngers Food

HEALTHY CHICKEN FINGERS

Steps:

• Preheat oven to 375 F. Prepare a baking sheet with parchment paper.
• In a food processor or blender, pulse the two slices of Gluten Free bread until it turns into crumbs.
• Transfer the crumbs to a small bowl, add salt, pepper and Italian seasoning.
• In separate bowl, add the egg and whisk it with 2 tbsp. water until frothy.
• Make an assembly line with the chicken, egg wash, bread crumbs and baking sheet.
• Dunk a chicken tenderloin into the egg wash then directly in the bread crumb bowl, coating it liberally. Then place on the baking sheet. Repeat for all the chicken until complete.
• Bake at 375 F 12-15 minutes until crispy and chicken is cooked through.

HEALTHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
• In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside. Pour the 1/4 cup olive oil into another shallow bowl.
• Dredge the chicken in the olive oil and then into the dry ingredients making sure both sides are coated. Place the tenders on the baking sheet.
• Bake for 25 minutes, flipping the tenders once {chicken should reach an internal temperature of 165 degrees F}. Sprinkle with fresh parsley if you want and serve warm with ketchup or honey mustard dipping sauce.

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.

HEALTHY CHICKEN FNGERS

Steps:

• Pound the chicken breasts so they are a little thinner.
• Dip each breast in the ranch dressing so they are coated all over.
• Roll each chicken breast in the Italian Breadcrumbs.
• Pour the olive oil in a baking pan and heat in a 350* oven.
• Add the chicken breasts to the baking pan and bake for 20 minutes.
• Cut each breast, if desired ,into fat strips.

HEALTHY CHICKEN FINGERS

Steps:

• Heat your oven to 210° and line a large sheet pan with parchment paper
• Put your flour, whisked eggs and breadcrumbs into 3 separate bowls, and have the chicken strips ready on a plate. Have all these things near to each other as it can get messy, and the lined sheet pan within reach so you can out the chicken straight onto the pan as soon as they're breadcrumbed. Have a spare plate out for the floured chicken
• Dip the chicken strips into the flour and make sure all the chicken is covered. Pop each floured strip onto the plate when they've been dipped in the flour
• One by one, take a floured piece of chicken and dip it into the egg, then straight into the breadcrumbs making sure all the chicken is covered in breadcrumbs
• Put each piece of chicken on the sheet pan as soon as it's been breadcrumbed
• Repeat until all the chicken is done and then spray the chicken fingers with olive oil so they crisp up nicely
• Bake for 20 minutes, turning them half way through cooking and spraying the other side with olive oil. For very small chicken fingers, adjust the cooking time
• After the cooking time's up, I cut through the biggest one to make sure they're cooked through. If they're not quite done, pop them back in for a few more minutes
• Serve!

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees.
• In a medium glass or plastic bowl, combine chicken breast and buttermilk.
• Cover and put in refrigerator for 10-15 minutes.
• Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
• After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
• Add olive oil to shallow baking pan.
• Place chicken in pan.
• Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
• Serve with honey mustard dip or light ranch dressing.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

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.

OVEN CHICKEN FINGERS

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.