Wednesday, February 18, 2009

NaBloPoMo: Day 18: Chicken Fingers w/Red Pepper Sauce

Category: NaBloPoMo February 2009 | Difficulty: Easy

Three Words Wednesday:

S for Simple
(not a complicated dish to make)

O for One (cause you can't eat just one)

S for Straightforward (no hidden tricks or hard to get ingredients)

1 c. of corn flakes, or Italian bread crumbs or 1 bag of Shake 'N Bake (I often use 1 cup of Honey Maid Honey Graham Crackers
1 pkg. of boneless, skinless chicken tenderloins
1 egg
sweet paprika

I like working with the boneless, skinless chicken tenderloins because they're already cut into chicken fingers, but if your store is out of them, you can use cutlets, or even fillets. You just have to cut them lengthwise and you'll have the shape of the fingers. I use separate cutting boards and knives for working with raw poultry. Be sure to thoroughly wash everything including your hands. I can't tell you how many times I wash my hands through this process! I think at least 20 times to be sure!

Beat egg, and then season the chicken with salt and pepper, then dip in the egg. Mix with the bread crumbs or if you're using Shake 'N Bake, just foll the directions on the Shake 'N Bake pouch. Make sure to coat each chicken piece generously with the crumbs. This gives the chicken its crunchy texture and egg acts as the binding agent.

Turn frying pan on to medium heat, coat with EVOO. Wait till hot and then carefully add each chicken. Fry till golden brown and turn on the other side. Continue to fry until golden brown all over and place on paper towel to drain off any excessive oils. Serve with the red pepper sauce.

Also good with honey mustard, ketchup or buffalo wing sauce. For a quick recipe on making buffalo wing sauce,click here!

Red Pepper Sauce
Difficulty: Easy

2 red peppers, diced
3-5 pieces sun dried tomatoes
1 tsp olive oil
2 tbsp yogurt or sour cream
freshly ground pepper and salt, to taste

Puree all the ingredients. Heat in a saucepan to a gentle boil.

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