Crispy Chicken Fingers With Ontario Apple Fries Recipes

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CRISPY CHICKEN FINGERS AND ONTARIO APPLE FRIES



Crispy Chicken Fingers and Ontario Apple Fries image

Yield 6 servings

Number Of Ingredients 10

2 cups (500 mL) apple cider
2 tbsp (30 mL) butter (or non-hydrogenated margarine)
1 tsp (5 mL) coarse salt (optional)
4 Ontario apples (Empire or Spy), peeled cored and cut into 8 wedges (per apple)
1 tbsp (15 mL) fresh chopped thyme
1 cup (250 mL) crushed corn flakes (or crushed whole grain flakes)
1/2 tsp (2.5 mL) salt (optional)
2 tbsp (30 mL) fresh chopped parsley
1 lb (500 g) chicken breasts, sliced into strips
2 tbsp (30 mL) sweet chili sauce

Steps:

  • In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup (80 mL), about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.
  • Preheat oven to 400 F (200 C). In bowl, toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7.5 mL) of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
  • In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.
  • Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
  • Sprinkle apples with remaining thyme and additional salt if desired.

CRISPY CHICKEN FINGERS WITH ONTARIO APPLE "FRIES"



Crispy Chicken Fingers With Ontario Apple

Have fun with your food with fresh roasted apple fries and cornflake crusted chicken fingers. Kids will love preparing the 'fries' and coating the chicken. Serve in rolled newspaper for an authentic 'chippy' feel.

Provided by Mary Jenny

Categories     Apple

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups apple cider, 500 ml
2 tablespoons butter, 30 ml (or non-hydrogenated margarine)
1 teaspoon coarse salt (optional)
4 apples, peeled, cored and cut into 8 wedges (Empire or Spy)
1 tablespoon chopped fresh thyme, 15 ml
1 cup crushed corn flakes, 250 ml (or crushed whole grain flakes)
1/2 teaspoon salt (optional)
2 tablespoons chopped fresh parsley, 30 ml
1 lb chicken breast, sliced into strips 500 g
2 tablespoons sweet chili sauce, 30 ml

Steps:

  • In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup (75 mL), about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.
  • Preheat oven to 400 F (200 C). In bowl, toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7 mL) of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
  • In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.
  • Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
  • Sprinkle apples with remaining thyme and additional salt if desired.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

  • Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  • Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Provided by Ellie Krieger

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup low-fat buttermilk
Nonstick cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

Steps:

  • Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
  • Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
  • Serve with the mustard sauce.
  • In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Make and share this Crispy Chicken Fingers recipe from Food.com.

Provided by macalusobrooks

Categories     High Protein

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups self rising flour
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 egg
1/2 cup buttermilk
vegetable oil (for frying, 2 cups or so)
1 lb boneless skinless chicken breast, cut crosswise into 1-inch strips

Steps:

  • In a medium bowl, mix dry ingredients.
  • In a medium bowl beat egg and buttermilk.
  • Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
  • In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

CRISPY TOFU FINGERS



Crispy Tofu Fingers image

Make and share this Crispy Tofu Fingers recipe from Food.com.

Provided by Dancer

Categories     Soy/Tofu

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

12 ounces extra firm tofu
4 ounces sweet and sour sauce or 4 ounces barbecue sauce (or other favorite)
1 teaspoon vegetable oil
salt
garlic powder or other seasoning, as desired

Steps:

  • Coat a cookie sheet with oil.
  • Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
  • Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
  • Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
  • Sprinkle on desired seasoning.
  • Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
  • Some people like it very chewy, while others prefer it when it's still soft.

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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