SPICY CHICKEN FINGERS
Make and share this Spicy Chicken Fingers recipe from Food.com.
Provided by tanner.wolfe
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-Heat oven too 375.
- Start off by defrosting the chicken breasts or if fresh you can skip this step. Clean them and cut off all the excess fat and etc. Cut them into desired strips usually you can get about 3 to 4 cuts per breast.
- In a separate Mixing bowl mix up your Cayenne and Marjoram. In a large baggy add your crackers and chips and then roll with a rolling pin till they are at a crushed up matter. Add the contents of the baggy to the mixing bowl.
- In a small bowl dip out a decent amount of Plain Yogurt. Add a few chicken strips to the mix and then move to the cracker/chip mix. After each piece is fully covered place on a baking sheet.
- Let bake for 25 to 30 min till crispy.
- Also a good sauce.
- 1 cup- hellman's mayo.
- 1/4 cup- Honey.
- 1/4 cup- Yellow Mustard.
- Couple Dashes of Cayenne Pepper.
Nutrition Facts : Calories 313.8, Fat 15.1, SaturatedFat 4.1, Cholesterol 92.8, Sodium 252.2, Carbohydrate 10.7, Fiber 0.5, Sugar 0.1, Protein 31.6
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
SAZON CHICKEN FINGERS
Perfect, moist, tender chicken fingers with a very subtle seasoning. I made these with red beans and rice and a salad for a delicious 30-minute meal. The spice I used is called "Knorr's Sazon Seasoning with onion, garlic, annatto and coriander" and it comes in a box with 12 packets.
Provided by davianng
Categories Lunch/Snacks
Time 28m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each chicken breast half on the diagonal into 4 strips.
- Lightly beat egg and water together in a flat bowl.
- Mix seasoning packet and salt with bread crumbs in another flat bowl.
- Shake chicken fingers in flour to coat (in a plastic bag).
- Dip in egg mix to coat well.
- Press into seasoned bread crumbs so each finger is completely coated. Set fingers aside on a plate to dry while you finish coating the rest.
- Heat about 1/2" of oil in a fry pan. Keep heat fairly high, as you want to fry these quickly.
- Fry each finger on both sides until golden, cutting into the thickest part of the first to guage timing. Don't overcook or they will be dry.
- Drain on paper towels.
Nutrition Facts : Calories 556.9, Fat 13.3, SaturatedFat 3.6, Cholesterol 188.1, Sodium 1082.5, Carbohydrate 62.9, Fiber 3.3, Sugar 3.6, Protein 42.8
BAKED TACO CHICKEN FINGERS
Make and share this Baked Taco Chicken Fingers recipe from Food.com.
Provided by McCormick Kitchens
Categories High Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes on until chicken is cooked through.
Nutrition Facts : Calories 158.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 490.4, Carbohydrate 6.9, Fiber 1.2, Sugar 0.9, Protein 24.6
CRISPY CHICKEN FINGERS
Make and share this Crispy Chicken Fingers recipe from Food.com.
Provided by macalusobrooks
Categories High Protein
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mix dry ingredients.
- In a medium bowl beat egg and buttermilk.
- Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
- In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.
SAZóN CHICKEN BREASTS
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main course, but leftovers make for great additions to salads and tacos. The breasts benefit from an overnight marinade, which will make the meat juicier and more flavorful, but the dish can come together in 45 minutes if you're short on time. This recipe also works great with boneless, skinless chicken thighs. Because they're often thinner and fattier, they may cook a little more quickly than breasts.
Provided by Von Diaz
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
- Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
- Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
- Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.
More about "sazon chicken fingers recipes"
SAZóN SEASONED CHICKEN TENDERS - WHOLE MADE LIVING
From wholemadeliving.com
5/5 (2)Category Main DishServings 5Total Time 25 mins
- Sprinkle all sides of chicken tenders evenly with [sazon seasoning|https://wholemadeliving.com/homemade-sazon-seasoning/] and rub it into the chicken so most of the seasoning stays on the chicken.
ONE PAN SAZON SKILLET CHICKEN | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SAZON CHICKEN - A SEASONED GREETING
From aseasonedgreeting.com
10 BEST CHICKEN WITH SAZON SEASONING RECIPES | YUMMLY
From yummly.com
10 BEST SAZON CHICKEN RECIPES | YUMMLY
From yummly.com
10 BEST FRIED CHICKEN WITH SAZON RECIPES | YUMMLY
From yummly.com
CHICKEN WITH SAZON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SAZON CHICKEN FINGERS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH SAZON RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
10 BEST SAZON CHICKEN RECIPES | YUMMLY
From yummly.com
SAZON CHICKEN FINGERS RECIPES
From tfrecipes.com
You'll also love