This recipe is from Rachel Ray. I first saw it in her magazine, but I have also seen it on "30-Minute Meals." It is one of my kids' favorites, and I think it's probably a lot healthier for them than processed chicken nuggets (which they don't eat all that well anyway). They devour this recipe though, and Jason and I actually like it a lot too. We eat these right along with the kids whenever I make them! My kids also think it's funny they are called "chicken toes" rather than "chicken fingers." I ususally serve them with flavored rice and green beans for a super simple meal.
Ingredients:
1 C. cornflakes, crunched up with fingers
1 C. plain bread crumbs
2 T. brown sugar
1 t. salt
½ t. pepper
½ t. allspice
3 T. vegetable oil
1-1/2 lbs. chicken breast tenders, cut into roughly 2” pieces (or just cut up chicken breasts)
1/3 C. flour
2 eggs, beaten
Directions:
Preheat oven to 375⁰ F. In a shallow dish pour the cornflakes, breadcrumbs, sugar, s & p, and allspice; mix well. Drizzle the oil evenly over the breading, mixing it well. Dunk the chicken pieces into flour, then egg, then the crunchy breading. Arrange the chicken on a nonstick baking sheet. Bake for 15 minutes or until crispy and golden brown. Best dipping sauce is a mix of honey mustard and barbecue sauce, but my kids like to have lots of options, including ketchup and ranch. Serves 6.
1 comment:
I made this tonight for my fam! It was a hit. Jake thought it was a little too sweet, but he also drowns his food in Ranch so I'm not sure he can really taste the food he eats anyway. :)
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