Kid Pleasin Chicken Fingers Recipes

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

KID-FRIENDLY CHICKEN FINGERS

Steps:

• Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.
• Preheat the oven to 400 degrees F. In a flat dish pour 1/2 box of crushed shredded wheat. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray tenders on all sides with canola oil. Bake at 400 degrees F for approximately 15-18 minutes. In a small bowl combine mustard and honey.
• In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.

KID PLEASIN' FRIED CHICKEN AND QUINCE JELLY OVER MACARONI AND CHEESE AND MASHED POTATOES

Steps:

• Bring 2 pots of water to aboil, 1 each for the pasta and potatoes.
• For the Chicken:
• Heat oil in a deep-fat fryer, then set up a breading station. Whisk together 3 eggs and a cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Combine flour and huckleberry seasoning. Set up a bowl, each of: flour mixture, egg wash, and bread crumbs. Evenly coat chicken with flour (not too much or bread crumbs won't stick). Dip floured chicken into egg wash, then into bread crumbs. Preheat oven to 325 degrees F. In a deep-fat fryer, lightly fry chicken until golden brown. Finish in the oven until completely cooked, at least 15 minutes. Remove from oven and let rest.
• For the Macaroni and Cheese:
• While the chicken is cooking, boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. Melt butter in a large saucepan over medium heat, add the onion and cook until translucent. Gradually add the flour to make a roux. Cook roux 5 minutes, until light golden in color. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to cook out. Add the heavy cream and Cheddar and then season with salt and white pepper. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Cover and set aside in a warm place.
• For the Mashed Potatoes:
• Boil the potatoes until tender and drain well. Then mash the potatoes and stir in cubed butter. Whip milk, salt and pepper into the potatoes with a beater.
• To Plate:
• Form a bed of mashed potatoes make a well in the center. Spoon enough macaroni and cheese into the well until so that it just begins to breach the edges of the well. Spoon some of the quince jelly in the center of the mound of macaroni and cheese. Place a chicken breast on top of the macaroni and cheese, and garnish with fresh chopped chives.

KID PLEASIN' TERIYAKI CHICKEN

Steps:

• Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand.
• Heat oil in large frying pan or wok over high heat.
• Saute chicken about 2 minutes or until cooked.
• Add sauce and bring to boil.
• Stir until thickens (just a couple of minutes).
• Serve with Steamed white rice and garnish with chopped green onions.

KID-PLEASIN' CHICKEN FINGERS

Steps:

• Place chicken strips in a large plastic zipping bag. In a bowl, whisk together egg, buttermilk and garlic powder; pour over chicken. Seal bag and refrigerate for 4 hours, turning occasionally. In a separate plastic zipping bag, combine remaining ingredients except oil; mix well. Drain chicken; discard buttermilk mixture. Add chicken to bag with flour mixture; seal bag and shake to coat. In an electric skillet over high heat, heat several inches of oil to 375 degrees. Working in batches, add chicken and fry for 4 to 5 minutes, until golden and chicken juices run clear. Drain on paper towels.