Saturday, September 10, 2005

Chicken Dippers

Chicken Dippers
Adapted from SuperFoods for Babies & Children

Prep time: 30 minutes
Fry/Baking time: 15 miuntes
Serves: 4 kids (2 hungry munching adults)

2 boneless, skinless chicken breasts, cut into strips about 3/4" wide - think fingers!
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese (I used sharp)
1/2 cup bread crumbs (I used Panko crumbs - Japanese crumbs that are coarser and crunchier)
1/2 tsp each paprika, cayenne pepper (another option could be wasaba powder)
1/2 cup all purpose flour
2 eggs, beaten
vegetable oil for frying

1. Preheat oven to 350°F/ 180°C, line a lipped baking sheet with foil and set a rack on top. this will allow grease to drip away and keep the chicken crunchy.

2. Prepare the breading and dip the chicken pieces as follows for the coating:

- in a ziplock baggie combine the flour, paprika and cayenne

- in a dish beat the eggs

- on a plate spread a layer of well tossed breadcrumbs and cheeses

3. Heat about 1/2" of vegetable oil in a skillet and over medium high heat. Add the coated chicken pieces, leaving room between them. Turn after 3 minutes (the side should be golden) and cook the other side for another 2 minutes or so. Place the chicken on the baking sheet.

4. Continue the process until all the chicken pieces are golden. Bake for 5 minutes or so. This step is mostly to remove excess grease.

5. Drain on paper towels and serve. They're delicious as is but great with a spicy plum sauce or BBQ sauce

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Michele said...
This comment has been removed by the author.
Michele said...

I am a little confused about the recipe. There are two step 5's and mention of chips and brownies. Do you bake these chicken tenders or fry them? I'd like to try them.

Ruth Daniels said...

Oops, I'll fix that, Thanks for the proof reading.