CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
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.
CURRY KETCHUP
Steps:
- Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
CASHEW CHICKEN FINGERS WITH CURRY MAYONNAISE
Crispy chicken fingers coated with cashews dipped in spicy curry mayonnaise - yum!! This will serve 4 person as an appetizer, although we did polish off everything between the both of us! NOTE: Measure the cashews before chopping them (I use the PULSE button on my Tefal grinder). I find it's easier to use a pair of chopsticks to roll the chicken in chopped nuts, then transfer to baking pan.
Provided by WaterMelon
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
- Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate.
- Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
- Shaking off excess flour, dip the chicken fingers in the beaten egg.
- Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
- Repeat with remaining chicken.
- You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better).
- Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown.
- To make sauce: Combine all ingredients in a small bowl and mix well.
- You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.
Nutrition Facts : Calories 414, Fat 30.6, SaturatedFat 8.6, Cholesterol 107.8, Sodium 717, Carbohydrate 20.7, Fiber 1.2, Sugar 3.1, Protein 16.1
ULTIMATE CHICKEN FINGERS
Make it a fun night at home with this easy family-favorite for dinner!
Provided by Bisquick(R)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g
CRISPY CHICKEN FINGERS
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the sour cream, lemon juice and Worcestershire sauce. In another shallow bowl, add croutons. Dip chicken strips in sour cream mixture, then coat with croutons. , Place on a greased baking sheet. Drizzle with butter. Bake at 400° for 20 minutes or until chicken is golden brown and crispy and juices run clear. Serve with dipping sauces.
Nutrition Facts : Calories 349 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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