Rebeccas Chicken Fingers 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.

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.

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.

FATIMA'S FINGERS (TUNISIAN EGG ROLLS)

Steps:

• Bring a pot of water to a boil over high heat. Meanwhile, prepare the filling: Heat the olive oil in a large skillet over medium-high. Add the chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic and sauté until the onion is translucent, about 2 to 3 minutes.
• Add the ras el hanout, turmeric, salt and pepper to the pan and cook, stirring occasionally, for another 2 minutes. Transfer mixture to a large bowl and set aside to cool.
• Once the water comes to a boil, add the potatoes and cook until tender, 5 to 10 minutes. Using a slotted spoon, transfer potatoes to another bowl to cool. Let the water continue to boil.
• Prepare the hard-boiled egg: Add 1 egg to the boiling water, reduce the heat to medium and let it cook for 10 minutes. Remove the hard-boiled egg from the water and let cool. Peel the egg and chop it into small pieces.
• To the chicken mixture in the large bowl, add the cooled potatoes, chopped egg, mozzarella, parsley and the remaining 1 uncooked egg. Stir to combine the filling.
• Prepare the rolls: Working with one at a time, place one spring roll wrapper on a flat surface. Add a scant 1/4 cup of the chicken filling in the wrapper in one corner, arranging the filling a 4- to 5-inch log. Starting from the same corner, roll the wrapper twice around the filling. Fold in the sides and continue rolling toward the furthest corner. Brush egg wash on the last corner to seal, then roll until the parcel is fully sealed and forms a tight cylinder.
• Add the vegetable oil to a medium saucepan and heat over medium-high until the oil reaches about 350 degrees. Working in batches, add about 3 rolls to the oil and cook, rotating frequently until golden brown and cooked through, 4 to 5 minutes. (If you prefer to avoid deep frying, you can bake the rolls on a rack-lined sheet pan at 375 degrees until golden brown, about 25 minutes, turning them halfway through.) Place cooked rolls on a paper towel for a few minutes to absorb oil before transferring to a serving platter. Serve warm with fresh lemon wedges to squeeze on top.

REBECCA'S CHICKEN FINGERS

Steps:

• Rinse chicken with cold water; pat dry with paper towels.
• Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
• Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
• Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
• Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
• Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
• Heat to 375 degrees.
• While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
• Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
• Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
• Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
• Sprinkle generously with McCormick's Season-All immediately!
• Serve hot or at room temperature.
• You can make a dipping sauce, but I never do because this one can stand on its' own!
• NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).