May 30, 2009

Home Made Chicken Fingers

I know, I know, fried food! When you have kids is not easy to keep them away from the fast food. Especially with all the commercials you have on TV. So, the one thing I do is make at home whatever they crave. They don't ask very often but when they do I always oblige.
Here they are, the chicken fingers my boys love.

Chicken breast 2 (whole)
Eggs well beaten (3 large)
Flour about 1 cup
Cornflakes crumbs 1 1/2 cups
Parmesan 1/2 cup (optional)
Salt 1 tsp (if need it, depends on personal taste)
Vegetable oil about 1/2 cup (for frying)

You will need three dishes
In first dish pour the flour.
Second one beat the eggs.
Third one mix the cornflakes crumbs with the parmesan. Some supermarkets cary cornflakes crumbs, If yours doesn't, they can be easily made from cornflakes cereal. Just put them in the food processor and pulse until they reach crumbs consistency. If a food processor is not at hand a ziplock bag and a rolling pin will do the trick, just place the cereal in the bag and roll the rolling pin over until you have crumbs. Or if you prefer breadcrumbs can be used.
I find that bread crumbs absorb more oil than the cornflakes and the end result is more soggy.

Trim chicken of all visible fat and cut in thin strips about 1/2 inch thick. Do not worry if they are not symmetrical.

If you wish and like your meat more salty,now is the time to sprinkle same salt on each side of the chicken fingers. Then one by one coat lightly with flour, then...
coat with egg, and last make sure the the chicken fingers are well coated in the cornflakes and parmesan mixture. Place them in a separate dish.
The little chef helping with the coating of the chicken fingers
When all the chicken fingers are coated it is time to heat the oil.
In a nonstick pan pour the oil. Depending on the size of the pan you might not need all the oil.
The oil should just cover the bottom of the pan and be about 5 mm deep. Keep in mind when you add the chicken it should not cover it.
Cook the chicken on medium high about 2 minutes on each side turning only once. Because the chicken fingers are not uniform some might take longer then 2 minutes a side to cook.
The chicken is done when no longer pink inside. I always make a small cut to check the thicker pieces. Cook in batches and do not over crowd the pan.
Remove from pan on a dish lined with paper towel. Do not cover to keep warm, the steam it will make them lose their crispiness.
Serve warm with your choice of side dish.In my case the order was Alfredo Fettucini.


Kamran Siddiqi said...

Looks good! You blog is great!

Laura said...

Thank you, Kamran Siddiqi.
And thank you for visiting my blog.

FOODnTRAVELla said...

Your boy is cute..... Your recipe looks yummy.....

Laura said...

My buys love those, and Alex loves to cook.

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