Oh those Chicken Fingers

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Crunchy Chicken Fingers n Honey

Finger lickn good
1 lb skinless. boneless chicken breasts
1/4 c. honey slightly warmed
1/4 d. water
1 d. crushed corn flakes

Preheat oven 425 F. Spray baking sheet with buttered Pam. Cut chicken breasts crosswise into strips 3/4 inch wide. In small bowl combine honey and water. Put corn flakes on a plate. Dip chicken strips in honey mixture then coat with corn flakes crumbs. Put on prepared baking sheet. Bake for 10 minutes, or until cooked at center, turning chicken over at halfway point. For extra crispness dip twice. 6 servings get your dip out
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Crunch Chicken Fingers with Tortilla Chips

1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 Tbs. butter or margarine, melted
1 egg
2 T. water

Preheat oven 375 F. Coat large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and lb. to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip n spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered 15 to 18 minutes, or until chicken is done and topping is golden and crispy. 6 servings.
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Beer-Batter Chicken Fingers

1 c. flour
1 c. beer
1/2 c. water
1 egg yolk
1 egg white beaten until stiff
2 chicken breasts skinless-boneless,cut into large strips
1/4 tsp. salt
2 T Worcestershire sauce
2 T. favorite hot sauce
peanut oil (for deep frying

Mix together flour - salt.
Add the beer.
Using a whisk- mix well - add water - mix until smooth.
Add egg yolk - mix well.
Add beaten egg white and mix well.
Place into refrigerator at least 2 hours (this breaks down the gluten in the flour.
Mix Worcestershire sauce - hot sauce together - add chicken strips.
Allow chicken to marinate at least 10 minutes.
Roll chicken in your batter.
Deep fry until golden brown- drain on paper towels.
Serve with your favorite dipping sauce

Note~ This batter is great for ONION Rings also -that is ur side dish.
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Sauce for Dipping

1/2 c. mayonnaise
1/4 c. ketchup
1/2 T. garlic granular or ur taste
2 T. Worcestershire sauce
1 tsp. paprika
little fresh lemon juice
Generous amount of black pepper (cover surface two or three times and mix in.

Combine all ingredients. It will start to look n taste right as you blend them together- but best to let sauce sit a few hours before serving -chilled.

Note add some prepared horseradish to that also.
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Make chicken fingers with any buttermilk recipe also and either-fry-bake-or deep fry them.
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Marianara Sauce is good with these or a great hot mustard sauce.

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Got any good recipes for these?