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UN-FRIED CHICKEN FINGERS Recipe

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This recipe for UN-FRIED CHICKEN FINGERS, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Non-stick cooking spray
2 pounds boneless, skinless chicken breasts
Ice water
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
1/2 cup dried Italian bread crumbs
1/2 cup all-purpose flour
1 tablespoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Creole seasoning
1/8 teaspoon black pepper
Dash of cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
BBQ sauce or Ranch dressing (optional)

Directions:
Directions:
Preheat oven to 400 Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.

Put the chicken in a large bowl of ice water. Mix mayo and mustard in a small bowl. Set both aside.

Put all remaining ingredients except sauce in a pie plate and combine well.

One at a time, remove the chicken breasts from the water, pat dry with paper towels. Trim off fat. Between two sheets of waxed paper, pound the chicken breast with a mallet or rolling pin until it is about 1/3-inch thick. Cut into strips.

Brush the mayo/mustard mixture on each piece of chicken until coated, then transfer to the pie plate and bread each one.

Place the breaded strips on the wire rack and put baking sheet on bottom rack of the oven. Bake for 40 minutes or until the coating crisps and browns and an instant-read thermometer reads 170

Serve with dipping sauce of choice

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Really good, just a little time consuming to prepare. TIP: buy thinly sliced chicken breasts or tenders to eliminate pounding.

 

 

 

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