Re: BAKED - Buffalo Chicken Fingers (edited)
03/03/05 09:41 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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EDITED: I edited the "original post above" and quoted it here... to show that you divide some of the ingredients in half and also, I recommend that you spray with nonstick spray before baking and then also after you turn them over for extra crispness, I made them both ways and preferred them with the spray.
Quote:
BAKED - Buffalo Chicken Fingers Makes 8 servings. 4 skinless, boneless chicken breasts 1/4 cup all-purpose flour 1 teaspoon garlic powder (divided) 1 teaspoon cayenne pepper (divided) 1/2 teaspoon salt (divided) 3/4 cup bread crumbs 2 egg whites, beaten Directions: Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
Cut chicken into finger-sized pieces.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet. Spray with nonstick spray.
Bake for about 8 minutes. Use tongs to turn pieces over. Spray with nonstick spray. Bake 8 minutes longer, or until chicken is tender.
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