Ingredients
-
6
-
1
-
4
-
1
-
1
-
1/2
-
1/4
-
2
-
1/4
-
1/2
-
1
-
1/2
-
1/2
-
1/4
-
1/4
Directions
Chicken Fingers and Fries, Fast food perfected! And, it’s much better for you too! Trust me, this recipe’s a keeper!, Better than fast food and more nutritious too!, I just love the oyster sauce marinade which gave so much flavor to the chicken strips I also skipped the flour and egg as I wanted the oyster sauce to come through on its own We just loved these strips As Papa D, I also skipped the fries as we didn’t need them with our egg rolls Thanks for sharing Made for PAC Fall 2012
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Steps
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1
Done
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Tenderize Chicken Breast and Marinade in Oyster Sauce Overnight. Peel and Cut Potatoes With a French Fry Cutter. Toss With Olive Oil Coating Evenly. Place Single Layer on a Cookie Sheet. Bake in 350 Degree Oven For 30 Minutes, Turn All and Bake Ten Minutes More or Until Golden Brown. Meanwhile, Stir Together the Flour, Cornstarch and Remaining Spices. Cut Chicken Breasts in 1/2/ Inch Strips. Soak Strips in Milk Then Coast Completely With Flour Mixture. Beat Eggs Well and Coat Floured Chicken Strips in the Egg. Fry in Olive Oil (up to 1/2 Cup) on Medium High Heat For 15 Minutes, Turning Regularly Until All Sides Are Golden Brown. Drain on Paper Towel. Serve With Ketchup and Cold Beer. Enjoy! |
