Ingredients
-
1
-
1/2
-
2
-
2 1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Chicken Fingers, These chicken fingers are as good to eat as they are easy to make They are great for finger foods at a party or for a family dinner , You were right! This was easy, fast, and excellent My toddlers LOVED it! Thats always a plus for me Thank you!!!!, These remind me of a recipe that a friend made for her housewarming party 25 years ago They are as good now as they were then I made one batch and had to make a run to the store for more chicken Several people asked for the recipe so I sent them to the website to get it
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Steps
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1
Done
|
Cut Chicken Breasts Lengthwise Into Strips (chicken Fillets Can Be Left as Is). Coat the Strips With Flour Then Dip Each in the Beaten Egg. |
|
2
Done
|
Roll the Strips in the Cornflakes. |
|
3
Done
|
Set the Strips on Wax Paper Until Ready to Cook. |
|
4
Done
|
at This Point the Strips Can Be Refrigerated For Use the Next Day. |
|
5
Done
|
in a Non-Stick Skillet Over Medium Heat, Melt Half of the Margarine. Stir in Half of the Canola Oil. |
|
6
Done
|
Add Half of the Chicken and Cook For 3-5 Minutes Per Side or the Until the Coating Is Crisp and the Chicken Is No Longer Pink Inside. Remove from the Pan and Keep the Fingers Warm. |
|
7
Done
|
Repeat With the Remaining Margarine, Oil and Chicken Fingers. |
|
8
Done
|
*oven Bake Method: Preheat Oven to 400 F. |
|
9
Done
|
Put Chicken Fingers on a Greased Cookie Sheet and Bake For 15 to 20 Minutes Turning Once. the Coating Should Be Crisp and the Chicken Should Be Juicy Without Any Pink Inside. |
