- 61. HAWAIIAN CHICKEN FINGERS
- Peel ginger and chop fine. Add everything but chicken and mix in blender. ... 350 degrees. Serve with rice.
Ingredients: 7 (catsup .. root .. sauce .. sugar .. vinegar ...)
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- 62. BREAST MEAT CHICKEN FINGER OR COATED FISH
- Season to taste with ... until golden brown. Place chicken or fish on broiler ... without cover at 325 degrees.
Ingredients: 4 (flour .. oil ...)
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- 63. CHICKEN FINGERS OR NUGGETS
- Cut breasts in strips or pieces (about 1-1 1/2 inch squares). Dip into egg wash and then dip in bread crumb mixture. In a fry pan, heat oil until ...
Ingredients: 3 (breasts .. crumbs ...)
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- 64. CHICKEN FINGERS
- Mix corn flake crumbs, Parmesan cheese, pepper and salt together. Dip breast in butter and roll in mix. Drizzle remaining butter over breast. Bake on ...
Ingredients: 6 (cheese .. crumbs .. lengthwise .. salt ...)
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- 65. CHINESE CHICKEN FINGERS
- Slice chicken in long thin strips. Dip in batter. Deep fry in vegetable oil.
Ingredients: 7 (eggs .. flour .. milk .. oil .. salt ...)
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- 66. FINGER - LICKIN GOOD FRIED CHICKEN
- Wipe chicken dry. Make paste of ... at 350 degrees. Serves 8.
Ingredients: 9 (flour .. juice .. milk .. oil .. salt .. seasons ...)
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- 67. FINGER LICKIN' CHICKEN
- Separate wings and marinate in above mixture for 3 hours or overnight. Place on foil-covered sheet. Do not let wings touch. Bake at 275 degrees for ...
Ingredients: 5 (catsup .. honey .. juice .. sauce .. wings)
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- 68. KALANTY'S CORN FLAKE CHICKEN FINGERS
- Crush corn flakes with a rolling pin between two pieces of wax paper (not all at once). Cut cutlets into strips. Dip into milk-egg mixture. Place ...
Ingredients: 4 (cutlets .. egg .. flakes ...)
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- 69. SAVORY CHICKEN FINGERS
- Mix ingredients together in a glass bowl. Stir in 6 chicken boneless breasts, cut into ... d'oeuvres cut into smaller pieces.
Ingredients: 8 (buttermilk .. juice .. paprika .. salt .. sauce ...)
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- 70. CHICKEN STRIPS WITH GARLIC & BUTTER SAUCE
- Lightly brown chicken strips in oil (1 ... sprinkle chopped parsley on top.
Ingredients: 5
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