Tuesday, October 16, 2007

Chicken Fingers

Do you ever have problems breading your fried chicken? Try a ziplock bag. It is pretty simple. Pat your chicken dry with a paper towel. Add your dry ingredients to the ziplock bag then add the chicken. Zip the bag and shack until the chicken is covered. This technique is perfect for chicken nuggets and chicken fingers. Here is my favorite recipe for chicken nuggets; it is also great for chicken fingers.

2 tablespoons butter or margarine
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts, cut into bit size

1.Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
2.Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
3.Bake uncovered 15 minutes. Turn chicken; bake 10 to 15 minutes more.