Tangy Cereal Coated Chicken Food

CRUNCHY CEREAL CHICKEN FINGERS

Steps:

• Heat 1/4 inch of oil in a large skillet over medium-high heat.
• Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
• Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
• Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

CEREAL CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
• Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!

TANGY CEREAL-COATED CHICKEN

Steps:

• To Make Marinade: In a nonporous glass dish or bowl, combine the orange juice, ginger, honey, mustard, salt and pepper to taste. Mix together. Add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
• Preheat oven to 350 degrees F (175 degrees C).
• In a resealable plastic bag, mix together the crushed crackers, grape nuts and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes. Remove from oven, top each chicken piece with a light coating of marmalade and put under broiler for 3 minutes. Voila!
• Note.
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

TANGY CEREAL-COATED CHICKEN

Steps:

• To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.
• Remove the chicken from the oven and preheat the oven's broiler.
• Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.

TANGY CEREAL-COATED CHICKEN

Steps:

• To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.
• Remove the chicken from the oven and preheat the oven's broiler.
• Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.