FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesPoultry Appetizers pg 1 >  Crispy Chicken Fingers

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CRISPY CHICKEN FINGERS

 

Why feed your kids those fried mystery-meat chicken nuggets when it is so simple to make these? They are baked crisp on the outside and tender on the inside and have a lovely mild flavor.
Serves 4
Serving Size: 10 Chicken Fingers

 

Ingredients

• 1¼ pounds boneless, skinless chicken breast halves, cut across into 1/2-inch-thick slices
• 1/2 cup lowfat buttermilk
• Cooking spray
• 4 cups whole-grain corn cereal such as Corn Chex or corn flakes
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper
• Honey-Mustard Sauce (recipe follows)
 

Directions

Preheat the oven to 400°F.

Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat two baking sheets with cooking spray.

Put the cereal in a scalable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season them with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. It will become crispier.

Serve with the mustard sauce on the side.

    Nutrition
    Per Serving:
    Calories 262; Total Fat 2g (Mono 0.5g, Poly 0.5g, Sat 1g); Protein 35g; Carb 23g; Fiber 0.5g; Chol 83mg; Sodium 502mg
    Excellent Source Of: Folate, Iron, Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Zinc
    Good Source Of: Calcium, Copper, Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin A, Vitamin C

     

HONEY-MUSTARD SAUCE
This sauce also makes an incredible sandwich spread. It will keep about a week in the refrigerator.
Serves 5
Makes About: 2/3 Cup
Serving Size: 2 Tablespoons

    Ingredients
    • 1/3 cup Dijon mustard
    • 2 teaspoons mayonnaise
    • 2 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

    Nutrition
    Per Serving:
    Calories 97; Total Fat 3g (Mono 0.5g, Poly 0.5g, Sat 0g); Protein 1g; Carb 19g; Fiber 0g; Chol 0.5mg; Sodium 413mg

     

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages