Chicken Fingers

Recipe by Dancer
READY IN: 32mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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