Nutty Chicken Fingers Food

NUTTY CHICKEN FINGERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine the first 5 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. , Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until juices run clear, 12-15 minutes.

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 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.

NUTTY CHICKEN SATAY STRIPS

Steps:

• Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
• Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
• Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
• Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

NUTTY CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

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!

NUTTY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
• Bake for 7-9 minutes or until chicken is tender and no longer pink.
• If desired, serve with ranch-style dressing.

NUTTY CHICKEN FINGERS

Steps:

• Cut chicken into strips about 1 inch wide.
• In a large, resealable plastic bag, combine bread crumbs, almonds, cilantro, seasoned salt and pepper.
• Place flour in a shallow bowl.
• Combine egg and milk in a second bowl.
• Dip chicken strips in flour, then in egg mixture.
• Place in bag and shake to coat.
• Heat vegetable oil over medium heat in a good size frying pan. Cook chicken in oil for 10-12 minutes or until juices run clear, turning once.
• Drain on paper towels and serve with your choice of dipping sauces.

NUTTY FINGERS

Steps:

• In a small bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in pecans. Shape tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 9-11 minutes or until edges are lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

NUTTY FINGERS

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

NUTTY CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 12-15 minutes or until juices run clear.

NUTTY CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 12-15 minutes or until juices run clear.

NUTTY CHICKEN STRIPS

Steps:

• Mix yogurt, cilantro and honey. Refrigerate, covered, until serving., In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture., In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.

NUTTY CHICKEN

Steps:

• mix crushed garlic clove.
• root ginger
• soy sauce runny honey.
• grated zest and juice of 1 lime in a bowl.This is the marinade.
• add chicken strips and leave preferably overnight for best results.
• preheat grill to high.
• drain marinade into a saucepan.
• skewer each pice of chicken to make a kebab.
• grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
• Bring remainder of marinade to the boil and simmer for one minute.
• add crunchy peanut butter.
• coconut milk.
• salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
• Pour over chicken and enjoy.