Super Easy Chicken Fingers Food

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.

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!

EASY CHICKEN FINGER FOODS

Steps:

• Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
• Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
• Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
• Preheat oven to 350 degrees.
• Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
• Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
• Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
• Mix the sauce together and serve with the cups.
• Lightly spoon a dab of the sauce over each cup.
• Enjoy!
• Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
• Once the chicken is mostly cooked through, begin to shred it apart with two forks.
• Add the carrots and spinach, stir together lightly until spinach is wilted.
• Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
• Stir it all together, keeping the heat on medium/low.
• Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
• If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
• Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
• Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
• Remove from pan and let cool.
• creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
• Enjoy!

SUPER MOIST AND TENDER CHICKEN FINGERS

Steps:

• 1. Cut chicken breasts into bite sized strips or nuggets. Place in bowl of water and set aside.
• 2. Pour the bread flour in a bowl and season with salt and pepper. Set aside.
• 3. Pour the bread crumbs in another bowl and set aside.
• 4. In another bowl, beat the egg, 1/2 cup water and half and half together.
• 5. Heat oil in large frying pan over medium heat.
• 6. Take a chicken strip from the water and dip in the seasoned flour, then in the egg mixture, and finally in the bread crumbs, making sure the chicken is fully coated in each step.
• 7. Set the coated chicken aside to dry and repeat step 6 with the remaining pieces.
• 8. As pieces dry, you can begin to fry them until they are well browned on all sides, approximately 2 minutes per side, depending on the size of the piece.

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.

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.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

CHICKEN FINGERS RECIPE

Steps:

• Heat oven to 400°F.
• Line 13x9-inch pan with foil; spray with cooking spray.
• Coat chicken with coating mix as directed on package; place in single layer on bottom of prepared pan.
• Bake 10 to 15 min. or until chicken is done.