Chicken Fingers

by Anna-Claire
(Florida)

What you need:
-raw strips of chicken
-eggs
-cornflakes
-bread crumbs
-condiments
-knife
-3 bowls
-cutting board
-spoon
-oven pan
-plates



How to make it:
-Preheat the oven to 350
-cut the chicken into finger sized food
- get your 3 bowls out
-crack a few eggs into one bowl and mix them up
- put the bread crumbs into the second bowl
-mush/break the cornflakes into smaller pieces and put them into the third bowl
- get the oven pan out and ready for the chicken. You do not have to grease it!
-Take a slice of your chicken and roll it in the eggs, then the bread crumbs, and then the cornflakes.
- Then put the chicken on the pan.
-Do this over and over again until you run out of the chicken.
- The chicken should cook for about 30-40 mins.
- After you put the pan in wash your hands.
-When the oven beeps. Take the pan out.
-Give the chicken two minutes to cool.
-Put on the plates and serve.

Baked Chicken Bites

by Shaunna Fuchs
(Billings, Montana)

INGREDIENTS:

1 package chicken tenderloins (about 1 lb)
1 cup flour
4 eggs
2 ½ cups panko crust breading
3 tablespoons sugar
1 tsp salt
2 tsp ground nutmeg
2 tsp onion powder
2 tsp garlic powder
2 tsp ground sage
1 tablespoon ground basil
¼ cup warmed olive oil

DIRECTIONS:
Preheat oven to 350 degrees. Blend 1 cup panko breading until powder and mix with the remaining panko breading. Add sugar and all seasonings and mix together in a medium sized mixing bowl. Spread flour on a plate. Beat eggs in a medium sized mixing bowl. Set aside.

Cut pointed tips and white tendon from the tenderloins. I squeeze the edges of the tenderloin together and slice the tendon off. Cut tenderloins 1 inch thick. Coat pieces of chicken into the flour, then the beaten eggs, then the seasoned panko breading.

Place the coated pieces on a greased cookie sheet. If needed add more panko crust breading to seasoned mixture.

Brush each piece with the warmed olive oil and bake for 15-20 minutes or until done. Serve hot with your choice of dipping sauces.

Krispy Ritz Chicken Fingers

by Emily Durcan
(New York)

Ingredients:
1 lb chicken breasts
1 1/2 sleeves of Ritz crackers
2/3 Cup of club soda
2/3 Cup of flour
Vegetable oil

Directions:
Rinse chicken breast and pat dry with paper towel. Cut each breast into 3 even strips.

Put a medium or large pan on the stove on medium heat with vegetable oil covering the the bottom generously.

While the pan is heating, put 1 1/2 sleeves of Ritz crackers into a gallon size ziploc bag and close it making sure their is no air in it. Crush the crackers using a rolling pin until they are fine crumbs.

In a small bowl add 2/3 cup of Club soda and 2/3 cup of flour. Mix together until it is a paste. Take the strips and lather them in the paste, covering both sides.

Place 3 or 4 strips into the Ritz crumb bag and shake. Take them out and put them on the pan, they are done when they are golden brown on both sides. Repeat this until all chicken fingers are done, and enjoy!

Cornflake Parmesan Chicken or Pork

3 Tbsp margarine, melted
1/2 C cornflakes, crushed
2 Tbsp Parmesan cheese, grated
1/2 tsp Italian seasoning
4 boneless, skinless chicken breasts

Adjust the oven temperature to 375 and allow the oven to preheat.

Place the melted margarine into a shallow bowl.

In a separate shallow bowl combine the cornflakes, cheese and Italian seasoning.

Dip the chicken into the melted butter allowing any excess to drip off.

Roll the chicken in the cornflake mixture to completely coat.

Place the chicken into a shallow baking pan.

Bake for 30 minutes or until the internal temperature reaches 170 degrees.

This dish makes great use of that last little bit of cereal left in the bottom of the box.

Herbed Chicken Fingers

2 lbs chicken tenders
1/2 cup flour
1 tsp oregano
2 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne
2 eggs
1 1/2 cups panko breadcrumbs
1/2 tsp onion flakes
1/2 tsp salt
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees, and prepare a baking sheet by spraying with non-stick cooking spray or by covering with tin foil.
Create 3 separate small bowls for coating chicken:
1. mix together flour, oregano, garlic powder, paprika, cayenne
2. mix eggs lightly with a fork or whisk
3. mix panko with onion flakes, salt, and black pepper
Dredge chicken tenders first in the flour, shaking off excess.
Dip next into egg mixture.
Dredge through the panko mixture.
Set on prepared baking sheet.
Repeat for all breast tenders, then put baking sheet in preheated oven and bake for 15 to 20 minutes (depending on the size of the tenders). Turn tenders over midway during cooking time.
Remove from oven and cool on rack.
Once they are cool, you can pack them for transport to a picnic or enjoy immediately. Best not to refrigerate before eating. If you must refrigerate, rewarm on a rack in a low oven to recrisp.