Ingredients
-
1
-
1/2
-
2
-
2 1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Chicken Fingers,,These were great! used panko breadcrumbs instead of corn flakes and they worked well. Next time, I will try to remember to add some more flavorings/spices. Forgot this time because I was in a rush. Disappointed that my 2.5 year old didn’t eat them because they took a while. Maybe next time!,These were great! used panko breadcrumbs instead of corn flakes and they worked well. Next time, I will try to remember to add some more flavorings/spices. Forgot this time because I was in a rush. Disappointed that my 2.5 year old didn’t eat them because they took a while. Maybe next time!
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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. |
