Mummy Aki Chicken Fingers Recipes

PEPPERY SAUSAGE FINGERS

Steps:

• Preheat the oven to 400˚. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.
• Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes.
• Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

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!

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

CHICKEN FINGERS

Steps:

• Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

MY MUMMY'S FRIED CHICKEN

Steps:

• Add the chicken with tumeric powder and salt and mix well.
• Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well.
• Marinate for at least 2 hours up to overnight.
• In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat.
• Add in the marinated chicken to the heated oil and fry.
• Make sure you low down the heat when frying.
• Turn the chicken after about 10 minutes, and continue turning and frying until done.
• Drain the chicken after done.
• Delicious (very juicy& tasty) when served with hot rice and sauteed stir-fried veggies.
• Try it!

CHICKEN FINGERS

Steps:

• Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
• Roll the strips in the cornflakes.
• Set the strips on wax paper until ready to cook.
• At this point the strips can be refrigerated for use the next day.
• In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
• Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
• Repeat with the remaining margarine, oil and chicken fingers.
• *Oven bake method: Preheat oven to 400 F.
• Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees.
• In a medium glass or plastic bowl, combine chicken breast and buttermilk.
• Cover and put in refrigerator for 10-15 minutes.
• Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
• After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
• Add olive oil to shallow baking pan.
• Place chicken in pan.
• Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
• Serve with honey mustard dip or light ranch dressing.