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Tuesday, January 25, 2011

17. Honey Nut Chicken Sticks

We are a chicken finger loving family.  I would make them any time.  Put them on a salad, in a wrap or just dip in some honey mustard.

I happened to have some extra potatoes on hand so I diced them up and coated them with some EVOO, parmesan cheese, and Penzy’s Sandwich Sprinkle (one of the most useful seasonings ever!) and roasted them at 400 for 45 minutes.  A very tasty side dish!

I’m very perplexed by my missing pictures on this one.  I took pictures while I cooked, yet the only picture on my SD card is of the final meal, which I guess is better than nothing right? 

**This recipe comes from Rachael Ray 365 – No Repeats.  Most of the recipes are directly from the book, but some I do change out ingredients a bit for things my family prefers. I’ll add my own comments in with a **.

What do you need?

2 pounds chicken tenders (**I used one package which was 1.33 pounds)
Salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups Honey Nut Corn Flakes (**For the life of me I couldn’t find the honey nut corn flakes at the store, so I just used plain old corn flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning (2 palmfuls)
1/2 cup vegetable oil (eyeball it)

Now what?

Preheat the oven to 400 F

Season the chicken tenders with salt and pepper.  Place the flour in a large, shallow dish.  Coat the chicken in flour.  Beat the eggs and milk in a shallow dish.  Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor.  Transfer the breading to a shallow dish. 

Place a nonstick baking sheet near the chicken breading station.  In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. **I like to place a cookie cooling rack onto my cookie sheet and bake the chicken right on the rack.  It helps the heat get around the chicken so it’s crispy all over** When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through.  Cool enough to handle and serve, or pack up for a picnic!  This chicken may be served hot or cold.


4 servings

How did yours turn out??

Until the next time…
~The girl behind the lama

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qDot said...

I don't know if you've tried this RR chicken finger recipe. I made it a while back and thought it was really good. We make everything spicy and I don't love mustard so I did about a third mustard to two-thirds hot sauce (sriracha).

Lama Works said...

I haven't tried that one, but it looks good!


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