Poultry recipes
Chicken Fingers
Chicken Fingers

4 chicken thighs, boneless, skinless
salt and freshly ground black pepper to taste
1/4 cup all purpose flour
3 large egg, lightly beaten
1 cup cornmeal
1 cup coarsely ground corn flakes
1 tsp dried oregano
1/2 tsp cayenne pepper
1/4 cup vegetable oil for frying

Plum Sauce

1/2 cup plum jam
1 small onion, finely chopped
1 tbsp vegetable oil
1/4 tsp Worcestershire sauce or to taste
3 drop Tabasco or to taste
1 tbsp tamari
juice of half a lime
2 tbsp rice wine vinegar
1 1/2 tsp Dijon mustard

Chicken Fingers

Preheat oven to 350 degrees F. Slice chicken thighs into strips. (Make them as thick or thin as you like). Season the chicken with salt and pepper.

Arrange the flour, beaten eggs, cornmeal and corn flakes in separate shallow pans. Get a plate to transfer the coated chicken fingers before beginning to dip. Add the oregano and cayenne pepper to the corn meal. Stir until well blended.

Dip the chicken first in flour, then in the egg, then the cornmeal, in the egg again and finally in the corn flakes. Make sure to press the corn flakes down firmly.

Transfer to plate and repeat with remaining chicken strips. Pour oil into large skillet and heat to high. Fry chicken fingers for about 2 minutes per side or until golden.

Transfer to baking sheet and bake in a preheated 350 degree F. oven for approximately 8-10 minutes depending on size of chicken fingers or until chicken is cooked through.

Plum Sauce

In a small saucepan over medium low heat, sauté onion for about 3 minutes or until soft. Add the remaining ingredients to the saucepan. Cook over medium heat for 2 to 5 minutes or until plum jam is melted and mixture has come to a boil.

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