These chicken fingers are coated in a mixture of herbs, spices and crushed corn flake cereal.
Directions for: Homemade Frozen Chicken Fingers
Ingredients
Chicken Fingers2 cups corn flake cereal
2 oz whole wheat melba toast
cup finely grated Parmesan
1 Tbsp finely chopped fresh parsley, optional
tsp sweet paprika
Kosher salt
2 large egg whites
2 lb(s) chicken tenders
Red Pepper-Basil Dipping Saucecup 2% Greek yogurt
2 Tbsp chopped fresh basil
2 Tbsp chopped roasted red pepper
tsp white wine vinegar
1 small clove garlic, grated
Kosher salt
Nonstick cooking spray
Directions
Chicken Fingers1. Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
2. Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
Red Pepper-Basil Dipping Sauce1. Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.
2. Preheat the oven to 425F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.
Source and Credits
Copyright 2012 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen
Video
See more: Chicken, Appetizer, Bread, Cheese, Eggs/Dairy, Herbs, Kid-Friendly, Roast, Snack, Vegetables