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Monday, May 21, 2007

Ultimate Chicken Fingers

Nancy sent in a couple of great chicken recipes. She Writes:

I know this is a very corny recipe, but it's fast and easy, once you get the system going and probably not too expensive, either. This makes about four servings, although my son Jake and I sometimes finish up the whole lot at one time. Shows you why I'm now on Weight Watchers.
Ultimate Chicken Fingers

Utensils:
  1. Cookie Sheet
  2. Measuring Cups and Spoons
  3. Chopping board
  4. Sharp Kitchen Knife
  5. Cooking Spray
  6. 1-gal. plastic resealable food-storage bag
  7. Aluminum Foil
Ingredients:
  1. 3 Boneless Skinless Chicken Breasts (about 1 lb.), cut crosswise into 1/2" strips
  2. 2/3 cup Bisquick (or other brand) baking mix
  3. 1/2 tsp. garlic salt
  4. 1/2 tsp. paprika
  5. 1 egg, slightly beaten
  6. 3 Tbsp. olive oil (Kosher substitute for butter)
Instructions:
  1. Heat oven to 450 degrees F.
  2. Line cookie sheet with foil & spray foil with cooking spray.
  3. In 1 gal. plastic bag, mix Bisquick mix, salt and paprika.
  4. Dip half the chicken strips into egg
  5. Place in bag of Bisquick mixture. Seal bag, then shake to coat.
  6. Place chicken on cookie sheet. Repeat to use up remaining chicken.
  7. Drizzle olive oil over chicken.
  8. Bake 12-14 min., turning halfway through bake time with pancake turner, until no longer pink in center.

Some preparation, though fairly easy. We leave this at a 3 stars as it does require planning and an oven. Nancy sent this one in with the addition of cheese, however, cheese being a milk product cannot be used with chicken (considered meat) in a Kosher kitchen.

4 Fire Comments - Click To Post A Comment:

Paula's Poetry said...

Chicken, you just have to love it's versatility.

I have one similar to this. In place of the pancake mix, I use Panko (japanese rice flakes)

The rice flakes are a healthier substitue to bread crumbs or flour type of coating. I add orange zest to the seasonings you have listed.

Mix the seasonings, dip the chicken strips in the egg and coat with seasoning. Re-dip chickne in egg and roll in rice flakes.

Drizzle with olive oil and bake.

Deborah Dowd said...

This sounds delicious and really easy. I like using boneless skinless thighs and will give this a try!

Dena said...

Well, Hello Teddy Gross. Fancy meeting you here.
You are certainly an prolific guy. Giving Blogger lots of business.
Come visit my blog too.
(Found you through Ezinearticles.com, believe it or not!)
I love cooking sites!!!!! Hmmmm, maybe I should start one.
Dena Gottlieb (Maisel)

Lisa said...

I made this recipe tonight and it was easy and delish! I sprinkled hot sauce on mine and dipped them in blue cheese dressing. :)