CHICKEN FINGERS
Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
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!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
HERBY FISH FINGERS WITH CHINESE-STYLE RICE
This healthy, gluten-free lunch or dinner supplies a balance of carbs and protein, making it perfect for refuelling after exercise
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.
- Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.
Nutrition Facts : Calories 487 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.14 milligram of sodium
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