Chicken Fingers And Fries Recipes

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.

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
• Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

Steps:

• Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!