Saturday, November 22, 2008

Chicken Fingers

  • 5 chicken breasts, sliced lengthwise about 1/2-1 inch thick
  • 2 cups flour
  • 3 eggs beaten
  • 4 cups bread crumbs
  • 2 tsp garlic powder
  • 1 tsp salt
  • dash fresh ground pepper
  • 1/4 tsp paprika
  • dash cayenne pepper
  1. In one bowl, add flour 1 tsp garlic powder, 1/2 tsp salt, pepper to taste, 1/8 tsp paprika, and a few dashes of cayenne, mix with a fork
  2. In a second bowl beat eggs
  3. In third bowl add bread crumbs and remainder of spices, with a dash of pepper and cayenne
  4. Dip a strip of chicken into flour, shaking of excess
  5. Next dip floured chicken into beaten egg
  6. Last, roll chicken piece in bread crumbs, shaking off any excess and lay on a greased baking sheet
  7. Repeat with remaining chicken pieces
  8. Bake at 400 for 7-8 minutes and turn, then bake for 8 more minutes or until juices run clear
  9. Serve with your favorite sauce (mine is ranch mixed with a generous amount of hot sauce)

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