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 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. 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. |