Crispy Chicken Fingers
Ingredients:
2 lbs. skinless, boneless chicken breasts, sliced lengthwise in ½” strips
(1 pkg. chicken tenders come perfectly prepared for quickest option, makes about 12 tenders)
4 cups cornflakes (or rice krispies, use what’s in the cupboard)
1 t. salt
1 T. *Paprika of your liking (I use a smoky flavor)
Fresh ground pepper or lemon pepper to taste
½ cup Flour
2 eggs (egg whites are only needed- if time, separate eggs)
3 T. milk
4 T Butter (1 T. for coating pan, 3 T. melted)
*Paprika is made from fresh chili peppers. There are several different varieties of paprika, with flavors ranging from sweet to smoky hot.
Chili peppers that havebeen dried over burning oak produces the smoky flavor. Western Spain produces chilies best known for its superior
smoky paprika, while Hungry is known as having some of the highest quality sweet paprika, and is a great option for everyday cooking.
Resource: Cuisine at home, issue 59.
Lets Cook:
Prepare chicken as noted above or rinse already prepared chicken tenders.
Crush corn flakes on clean surface (silicone type mat works great) using a rolling pin or the palm of your hand (kids love to crush the flakes)!
Once crushed, add seasoning (paprika, salt and pepper, etc.). Wisk eggs in small bowl (egg whites are the “glue” portion of the egg, separate egg if time allows) with milk.
Roll chicken pieces in flour, dip in egg wash, and roll in cornflake mixture.
Butter glass baking dish, place tenders in dish and pour remaining 3 T. of melted butter over top of tenders to place in 375 oven. Cook for 20-25 minutes until crunchy golden brown.
When cooled, have kids serve themselves to engage them in the final product! Enjoy!