Chicken Fingers Two Ways
These super-simple chicken fingers are the perfect casual
party food because they can be prepared in advance and kept refrigerated, then
popped in the oven about 20-30 minutes before serving time. Add some fun
dipping sauces if you want to add a gourmet flair, and of course, a great big
platter of crudités. Best of all, forks and knives are not required, just
some fingers for lickin’.
WHAT YOU'LL NEED
- 16 chicken breast tenders*
- ½ tsp kosher salt
- 3 Tbsp balsamic vinegar
- ¼ cup water
- ¼ cup cornstarch
- ½ tsp baking soda
- 2 large eggs, lightly beaten
- 3 Tbsp canola oil
- 1 cup of almonds, sliced
- 1 cup corn flake cereal, crushed
In a large bowl, combine salt with balsamic and water. Add
chicken breast tenders and stir to coat. Let sit at room temperature about
10-15 minutes. Remove chicken from mixture. To liquid left in bowl,
add cornstarch, baking soda, eggs, and canola oil. Beat well and return
chicken to mixture, coating well on all sides.
Add sliced almonds to one dinner plate and crushed corn flake
cereal to another.
Prepare a baking sheet by lining it with parchment paper or
aluminum foil sprayed lightly with cooking spray.
Remove the chicken tenders one at a time from the
mixture. Coat one half of chicken pieces with almonds and the other
half with the corn flakes. Arrange on prepared baking sheet and
refrigerate until ready to cook.
When ready to cook, preheat oven to 375 degrees F. Bake
chicken strips for 20 minutes or until cooked through and golden brown.
Serve immediately with dipping sauces.
* Can substitute boneless/skinless chicken breasts, just pound
to flatten between two sheets of plastic wrap and cut into strips. Large
breasts can be cut into roughly 3-4 strips each.
DON'T FORGET THE SAUCE!
BUFFALO SAUCE
1 stick butter
¼ cup minced onion
¼ cup hot sauce (we like Cholula)
few drops Tabasco sauce
1 Tbsp honey
In a small saucepan over medium-high heat, melt the butter and
onion. Cook until onion is softened. Add hot sauce and Tabasco and
stir well. Remove from heat and stir in honey to taste.
BLUE CHEESE DIP
½ cup sour cream
¼ cup scallions, finely chopped
2 Tbsp flat-leaf parsley, finely chopped
½ cup good quality blue cheese, crumbled
2 tsp fresh lemon juice
1-2 tsp half and half
Mix all ingredients with a spoon until blended, adding half and
half as needed to create the right dipping consistency.
HONEY MUSTARD SAUCE
½ cup mayonnaise
2 Tbsp Dijon mustard
2 Tbsp Honey
Mix all ingredients with a whisk until blended.
For more information contact Kimberly Kee, Party Stylings (a Kee
Consulting company)
303-814-3159 - www.partystylings.com
