Tuesday, May 28, 2013

Tasty Tuesday: Crunchy Chicken Fingers


Crunchy Chicken Fingers


So much better than store-bought, these fried chicken fingers are easy to make...give them a try...they're delicious!

Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

1 1/2 pounds boneless, skinless Chicken breast tenders 
3/4 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup all-purpose flour 
3 eggs 
1/4 cup milk 
1 cup plain dry bread crumbs 
1 cup Crisco® pure  Vegetable Oil 

  
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Place the flour on a sheet of plastic wrap or wax paper.  Beat the eggs and milk in a shallow dish with a fork or whisk.  Place the bread crumbs on another sheet of plastic wrap or wax paper.
Coat the chicken with the flour.  Dip into the egg mixture.  Coat with the bread crumbs.  Place the chicken onto a baking sheet.  Refrigerate for 10 minutes.
Heat the oil in a 10-inch skillet to 375ºF.  Add the chicken in batches and cook for 7 minutes or until well browned on both sides and cooked through.  Remove the chicken from the skillet and drain on paper towels.
Serving Suggestion: Serve these chicken tenders with your favorite dipping sauce, or search Campbellkitchen.com for the "Roasted Red Pepper Dipping Sauce".  It's great with this recipe!







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