Gray Girls Easy Chicken Fingers Recipes

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!

Steps:

• Preheat oven to 400 degrees.
• Grind peas into a powder in food processor or mini-chop.
• Brush breasts with a little oil.
• Cut each breast into 5 diagonal fingers.
• Roll each finger in the wasabi mixture to coat.
• Season with salt and pepper.
• Heat remaining oil in skillet on medium-high heat.
• Add chicken and fry until coloured on each side, about 2 minutes per side.
• Place pan in oven for 5 to 8 minutes, depending on thickness of breasts, or until no longer pink.
• Serve either hot or cold with dip.

Steps:

• Preheat the oven to 400 F and spray a baking pan with non-stick spray.
• Cut the chicken breast into strips.
• Coat each strip in the yogurt, then coat with breadcrumbs.
• Cook for about seven minutes, then flip and cook seven more.
• Serve with your favourite dipping sauce (Marinara, Ranch dressing, ketchup, mustard, honey -- etc!).

Steps:

• Cut the chicken breasts into 1" strips; sprinkle them with the Cajun seasoning.
• Combine the corn flakes and flour in a shallow bowl.
• Pour the oil into another shallow bowl.
• Dip the chicken strips into the oil, then coat them with the corn flake mixture.
• Place the strips in a foil-lined baking pan.
• (I use a 9x13).
• Bake at 400 degrees for 10 minutes, then turn each strip and bake for another 10 minutes.
• Serve with your favorite dipping sauce!

Steps:

• JAMAICAN JERK CHICKEN FINGERS
• Category: GRILL
• Serves: 8
• Lay strips in baking dish and pour juice over top.
• Cover and refrigerate 1 hour.
• In small bowl, combine remaining ingredients.
• Sprinkle generously over chicken.
• Marinate 1 hour.
• Grill should be medium hot and grate set on highest level.
• Lay out chicken and.
• grill on both sides 1 hour or until done.

Steps:

• Rinse chicken with cold water; pat dry with paper towels.
• Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
• Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
• Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
• Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
• Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
• Heat to 375 degrees.
• While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
• Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
• Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
• Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
• Sprinkle generously with McCormick's Season-All immediately!
• Serve hot or at room temperature.
• You can make a dipping sauce, but I never do because this one can stand on its' own!
• NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.