Chinese Chicken Fingers

Chinese Chicken Fingers Ingredients: Batter: 1 1/2 c. flour 2 tsp. baking powder 2 tsp. salt 1/4 tsp. pepper 2 eggs 3/4 c. milk 1 1/2 tbsp. salad oil Directions: 1. Slice chicken in long thin strips. Dip in batter. 2. Deep fry in vegetable oil.

Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread

2 1/4 pounds boneless chicken breasts
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
Salt
Pepper
1 cup sundried tomatoes, soaked for 15 minutes in hot water
8 ounces creamy goat cheese
1/4 cup sour cream
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
1 pound foccacia bread

Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.

Preheat the grill.

Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.

In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.

Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

CHICKEN FINGERS
Boneless, skinless chicken breasts, cut into finger-size pieces Freshly made bread crumbs from fresh white bread (done in food processor or blender) Season bread crumbs with salt, pepper & garlic powder 1 egg (or more depending on how much chicken breasts used), slightly beaten Dip chicken fingers in egg batter, then coat with bread crumbs. Deep fry in vegetable oil until brown. Drain on paper towels. Serve with honey mustard (use plain yellow or grain mustard, adding honey to taste).
HERBED CHICKEN FINGERS
4 tbsp. lemon juice 2 tbsp. oil 2 tbsp. water 3 tsp. onion powder 1 1/2 tsp. Italian seasoning 1/2 tsp. pepper 1/4 tsp. dillweed 1/2 tsp. garlic powder 1 to 1 1/2 lbs. boneless, skinless chicken fingers Mix ingredients and marinate the chicken fingers for several hours. Remove fingers from marinate. Saute in nonstick skillet until lightly browned and thoroughly cooked. This is the lite version. May also flour the fingers and saute in skillet with a tablespoon or two of oil.
SESAME CHICKEN FINGERS
3/4 c. flour 1 lb. unflavored bread crumbs 1/4 lb. sesame seeds 4 eggs 3/4 tsp. salt 1/2 tsp. white pepper 1/2 tsp. garlic powder (optional) 1 qt. vegetable oil 2 lb. chicken cutlets Duck Sauce or chutney for dipping Clean and cut up cutlets into bite-sized fingers. Combine flour, salt, pepper and garlic powder in a bowl. Beat eggs in another bowl. Combine bread crumbs and seeds in third bowl. Dredge fingers in flour mixture, then dip in beaten eggs and coat the fingers in crumb and seed mixture. Heat the oil in a saucepan to highest temperature possible without smoking. Be sure to use a saucepan, not frying pan as the seeds will make the oil foam up. Drop fingers into oil, cook until golden brown. Remove and drain on paper towel. Serve hot or at room temperature. Serve small bowl of Duck Sauce or chutney with fingers for dipping.
CHICKEN LITTLE FINGERS
Cut raw chicken breasts into thin strips (boneless). Mix in bowl: 2 tbsp. lemon juice 2 tsp. Worcestershire sauce 1 tsp. paprika 1 tsp. salt 1 tsp. pepper 1/2 tsp. garlic Place chicken strips in mixture and soak overnight or for 4 hours (refrigerated). Drain chicken pieces using middle and index fingers (do not rinse with water). Roll each piece in crumbled bread crumbs. Place on greased (lightly) baking sheet. Bake at 350 degrees approximately 35 to 40 minutes. Brush each piece with melted butter.
CHICKEN FINGERS
5 lb. boneless chicken breasts 1 1/2 c. mayonnaise 3 tsp. minced onion 3 tsp. dry or regular mustard 2 c. dry bread crumbs 2 c. sesame seeds Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. HONEY DIP: 2 c. mayonnaise 4 tbsp. honey Mix together. Refrigerate until ready to serve.
CHICKEN FINGERS
1 c. corn flake crumbs 1/3 c. Parmesan cheese 1/2 tsp. seasoning salt 1 lb. boneless chicken breast, cut into strips 1/2 c. barbecue sauce 1/2 c. catsup Combine first 3 ingredients. Soak chicken in milk, then roll in crumb mixture, Put in circle on plate. Microwave 1 1/2 minutes on high. (Time may vary for different size microwaves.) Make sauce from last 2 ingredients; dip chicken fingers in sauce.
EASY CHICKEN FINGERS
4 boneless chicken breasts 1 egg 1/4 box saltine crackers 1/2 c. cooking oil Pepper & Italian seasoning Boil chicken breasts in 2 quart pot. Cut into strips and set aside. Beat egg in small bowl. Add dash of pepper and Italian seasoning. Crush crackers completely in large mixing bowl. Heat oil in large frying pan. Dip chicken in egg mixture and press into crackers. Brown on both sides. These chicken fingers are so tasty and fuss-free.
CHICKEN FINGERS
1 lb. boneless chicken 1 pkg. Good Seasons Italian dressing mix 1 sleeve Ritz crackers Mayonnaise Slice chicken into fingers. Coat with mayonnaise. Mix together crackers and dressing mix. Cover chicken with dry ingredients. Dab with butter. Bake at 350 degrees for 10 minutes each side.
CHICKEN FINGERS
6 boneless chicken breasts 1 1/2 c. buttermilk 4 c. soft bread crumbs 1/2 c. sesame seeds 1/4 c. butter, melted 1/4 c. melted shortening Cut chicken breasts into 1/2 inch strips. Soak in buttermilk overnight in refrigerator. Drain thoroughly. Combine bread crumbs and sesame seeds, mixing well. Add chicken strips and toss to coat. Place strips in 2 greased 13 x 9 inch baking dishes. Combine melted butter and shortening, using a pastry brush, brush chicken well. Bake at 350 degrees for 35 to 40 minutes. Cover with foil to bake, take foil off the last 10 minutes of baking.
CHICKEN FINGERS (WITH PLUM SAUCE)
6 chicken breasts 1 1/2 c. buttermilk 2 tbsp. lemon juice 2 tsp. Worcestershire sauce 1 tsp. soy sauce 1 tsp. paprika 1 tsp. Greek seasoning 1 tsp. salt 1 tsp. pepper 2 cloves minced garlic 5 c. soft bread crumbs 3/4 c. sesame seeds 1/4 c. melted butter Cut chicken into 1/2 inch strips. Combine next 9 ingredients. Add chicken, mixing until coated. Cover and refrigerate overnight. Drain chicken. Combine bread crumbs and sesame seeds. Add chicken and toss to coat. Place chicken in 2 greased 15x10x1 inch jelly roll pans or on 2 cookie sheets. Brush butter on chicken. Bake at 350 degrees for 35-40 minutes. Serve hot or cold. Good to dip in favorite sauces. Try this Plum Sauce: PLUM SAUCE: 1 1/2 c. red plum jam 1 1/2 tbsp. mustard 1 1/2 tbsp. horseradish 1 1/2 tsp. lemon juice
BAKED CHICKEN FINGERS
1 1/2 - 2 lbs. boneless chicken, cut in strips 1/2 c. melted butter Season salt or any favorite spices About 20-24 Ritz crackers 1/2 c. grated Parmesan cheese Combine melted butter with season salt or favorite spices. Add grated Parmesan cheese to Ritz crackers. Marinate the chicken in butter, tossing so all chicken is covered. Roll in crushed cracker crumbs and grated cheese. Bake at 350 degrees for 20 minutes or until done. Do not over cook as chicken will be too dry.
CHICKEN FINGERS WITH ONION SOUP MIX
Chicken breast, cut in 1 inch strips 1 stick butter, melted 1/2 c. bread crumbs 2 tbsp. onion soup mix 2 tbsp. parsley flakes Mix together bread crumbs, onion soup mix and parsley flakes. Dip chicken in melted butter and coat with crumb mixture. Place on ungreased baking sheet. Bake at 350 degrees for 30 minutes.
SPICY CHICKEN FINGERS
2 lbs. chicken breasts, boned 1 c. all purpose flour 1 tsp. Cavender's Greek seasoning 1 tsp. Knorr seasoning for chicken 1 c. Crisco Skin and cut chicken into 1/2 inch wide strips. In medium bowl, cover chicken with milk and soak one hour. Mix flour and seasonings. Drain chicken and dredge in flour mixture. Heat Crisco in cast iron skillet on medium high. Fry chicken strips quickly until lightly browned. Drain on paper towels. Be careful not to burn drippings during frying.
FINGER LICKING GRILLED CHICKEN
6 to 8 pieces chicken 1 c. soy sauce 1 c. sugar 1 c. soke Mix sugar, soy sauce and soke (Japanese rice wine) together. Add chicken pieces. Marinate overnight or several hours. Grill until done. Serves 6 to 8 people.
CHICKEN FINGERS
4-5 boneless chicken breast 2 c. Ritz crackers, crushed fine 2 tbsp. lemon pepper 1/4 tsp. salt 1/2 c. oil 1 c. milk Cut chicken in 1 inch strips. Soak in milk for 1 minute. Crush Ritz crackers. Mix in pepper, 2 tablespoons lemon pepper and roll. Put in oil and fry 5-10 minutes on both sides or until done. If you want more lemon pepper, just add to taste.
CHICKEN FINGERS WITH GARLIC BUTTER
4 skinless, boneless chicken breast halves Salt and freshly ground pepper to taste 1 tbsp. chopped fresh oregano or 2 tsp. dried oregano 2 tbsp. flour 2 tbsp. butter 2 tbsp. olive oil 4 ripe plum tomatoes, skinned, seeded and diced sm. 1 tbsp. chopped garlic 4 tbsp. chopped fresh coriander or basil 2 tbsp. fresh lime juice Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide. Blend salt, pepper, oregano and the flour well in a flat dish. Add chicken pieces in one layer. Stir to season, keeping each strip separate. Heat butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes. Add the coriander and lime juice and continue cooking. Blend well and serve immediately. Serves 4.
CHICKEN-FRIED STEAK FINGERS
1 1/2 lbs. top round steak, cut into 1/2 inch strips 1 egg 1 c. milk 1 c. flour Salt and pepper 1/2 c. vegetable oil 1. Beat egg and milk together. 2. Coat strips of steak with flour, dip in egg mixture, then re-coat with flour. 3. Fry steak over medium heat in oil, until coating is brown and crispy. 4. Add salt and pepper to taste. Serve hot with mashed potatoes, cream gravy and biscuits. Serves 4-6.
CHICKEN FINGERS
4 skinless chicken breasts 2 tbsp. olive oil 1 c. Italian bread crumbs Cut chicken into finger sized pieces. Marinate in olive oil for 1/2 hour. Preheat oven to 375 degrees. Roll in bread crumbs and bake in oven for 30 minutes. Serve with honey mustard sauce.
CHICKEN FINGERS
3 boneless chicken breasts Mayonnaise 1 c. bread crumbs 1/2 c. sesame seeds 2 tbsp. onion flakes 1 tbsp. dry mustard Cut chicken in strips; coat with mayonnaise and bread crumbs. Mix together sesame seeds, onion flakes and dry mustard. Roll the chicken pieces in the sesame seed mixture. Place on greased cookie sheet and bake at 425 degrees for 10-15 minutes. These can be frozen. DIP FOR CHICKEN FINGERS: 1 c. mayonnaise 2 tbsp. honey Mix together and serve with chicken.
FAVORITE FINGER CHICKEN
2 whole skinless, boneless chicken breasts 1/4 c. flour 1 or 2 eggs 2 tbsp. oil 1 c. flavored bread crumbs 4 tbsp. butter 1. Clean chicken and cut into "finger" size pieces. 2. Combine eggs and oil. 3. Dredge chicken in flour, then egg/oil mixture, then bread crumbs. 4. Season with garlic salt. 4. Season with garlic salt. 5. Saute in butter approximately 5 minutes per side until brown.