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Thread: Chicken Fingers for Dinner Tonight

  1. #1
    Melba's Jammin' Guest

    Default Chicken Fingers for Dinner Tonight

    Okay, maybe not fingers. Boneless strips. They're chilling in the
    fridge right now. Chicken breasts are on sale this week at Cub.

    maybe 1-1/2 cups Panko bread crumbs, crushed
    Some Penzeys Old World Seasoning
    Some black pepper
    Some Penzeys Mural of Flavor (the dumbest name for anything ever) blend
    2 boneless, skinless chicken breasts, cut in four strips
    1 egg white beaten a bit fluffy

    Combine the bread crumbs with the seasoning mix and put into a shallow
    pan or plate.

    Dredge each strip of chicken meat in the crumbs, then in the egg white,
    then back into the crumbs, covering the meat with the crumbs. Place on
    a rack and refrigerate until ready to bake (in my case, maybe 30 minutes
    or so).

    Preheat oven to 400 degrees and place meat strips on parchment (or
    Silpat if you're so inclined) on a baking sheet and bake for maybe 12
    minutes, turning meat after 6-7 minutes. (At least that's what I'm
    planning to do in about 20 minutes or so.)

    I'll have available for dipping some Ranch dressing, some honey mustard,
    and some barbecue sauce (warmed to room temp).

    Maybe a green salad and/or some carrot sticks, too. I don't feel like
    doing much more than that.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog
    Welcoming the arrival of Emma Kathryn on 10-22-09;
    she is great-grand-niece/-nephew #8.

  2. #2
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > Okay, maybe not fingers. Boneless strips. They're chilling in the
    > fridge right now. Chicken breasts are on sale this week at Cub.

    (recipe snipped)

    They were very good. I've just posted pictures to my website (link in
    sig line).
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller

  3. #3
    Omelet Guest

    Default Re: Chicken Fingers for Dinner Tonight

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > Okay, maybe not fingers. Boneless strips. They're chilling in the
    > fridge right now. Chicken breasts are on sale this week at Cub.
    >
    > maybe 1-1/2 cups Panko bread crumbs, crushed
    > Some Penzeys Old World Seasoning
    > Some black pepper
    > Some Penzeys Mural of Flavor (the dumbest name for anything ever) blend
    > 2 boneless, skinless chicken breasts, cut in four strips
    > 1 egg white beaten a bit fluffy
    >
    > Combine the bread crumbs with the seasoning mix and put into a shallow
    > pan or plate.
    >
    > Dredge each strip of chicken meat in the crumbs, then in the egg white,
    > then back into the crumbs, covering the meat with the crumbs. Place on
    > a rack and refrigerate until ready to bake (in my case, maybe 30 minutes
    > or so).
    >
    > Preheat oven to 400 degrees and place meat strips on parchment (or
    > Silpat if you're so inclined) on a baking sheet and bake for maybe 12
    > minutes, turning meat after 6-7 minutes. (At least that's what I'm
    > planning to do in about 20 minutes or so.)
    >
    > I'll have available for dipping some Ranch dressing, some honey mustard,
    > and some barbecue sauce (warmed to room temp).
    >
    > Maybe a green salad and/or some carrot sticks, too. I don't feel like
    > doing much more than that.


    Sounds good to me!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  4. #4
    Omelet Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    > > Okay, maybe not fingers. Boneless strips. They're chilling in the
    > > fridge right now. Chicken breasts are on sale this week at Cub.

    > (recipe snipped)
    >
    > They were very good. I've just posted pictures to my website (link in
    > sig line).


    Looks good, and those are pretty plates!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  5. #5
    Goomba Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    >> fridge right now. Chicken breasts are on sale this week at Cub.

    > (recipe snipped)
    >
    > They were very good. I've just posted pictures to my website (link in
    > sig line).


    <inspecting the celery to see if it was de-threaded up to Margaret's
    standards???>
    Looks like great chicken fingers to me. Kids would love those. Tres
    simple. Don'tcha just love Panko crumbs?

  6. #6
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    Goomba <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > In article <[email protected]>,
    > > Melba's Jammin' <[email protected]> wrote:
    > >
    > >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    > >> fridge right now. Chicken breasts are on sale this week at Cub.

    > > (recipe snipped)
    > >
    > > They were very good. I've just posted pictures to my website (link in
    > > sig line).

    >
    > <inspecting the celery to see if it was de-threaded up to Margaret's
    > standards???>


    Thank Alex she doesn't see r.f.c. any more! They were not de-threaded.

    > Looks like great chicken fingers to me. Kids would love those. Tres
    > simple. Don'tcha just love Panko crumbs?


    I do love the Panko crumbs. These (Progresso brand!!) seemed more
    coarse than others I've had. As much as I like the Pank crumbs, there's
    something about these that I don't like.

    Goomba, I have a new dirty little secret‹promise me you won't tell
    anyone, 'kay? Do they hustle these at the GA State Fair (okay, that's a
    stretch :-)? http://www.simplygoodstuff.com/salsa_chopper.html
    They do at the Great Minnesota Get Together and after watching the
    pitchman at a preliminary Fair event, I decided that this year I wuz
    gonna get me one, by Alex! And I did. And I love it. LOL! We love
    the pico de gallo I make with it. (Sheldon, save your breath.) I've
    taken to using it when I need a lot of onions for a dish. And I used
    it to further crush and combine the Panko crumbs with the seasonings for
    my chicken strips. It was great.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog
    Welcoming the arrival of Emma Kathryn on 10-22-09;
    she is great-grand-niece/-nephew #8.

  7. #7
    blake murphy Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Fri, 30 Oct 2009 20:20:24 -0500, Melba's Jammin' wrote:

    > In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    >> fridge right now. Chicken breasts are on sale this week at Cub.

    > (recipe snipped)
    >
    > They were very good. I've just posted pictures to my website (link in
    > sig line).


    they look right nice, barb.

    your pal,
    blake

  8. #8
    sf Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Sat, 31 Oct 2009 07:51:44 -0400, Goomba <[email protected]>
    wrote:

    >Melba's Jammin' wrote:
    >> In article <[email protected]>,
    >> Melba's Jammin' <[email protected]> wrote:
    >>
    >>> Okay, maybe not fingers. Boneless strips. They're chilling in the
    >>> fridge right now. Chicken breasts are on sale this week at Cub.

    >> (recipe snipped)
    >>
    >> They were very good. I've just posted pictures to my website (link in
    >> sig line).

    >
    ><inspecting the celery to see if it was de-threaded up to Margaret's
    >standards???>
    >Looks like great chicken fingers to me. Kids would love those. Tres
    >simple. Don'tcha just love Panko crumbs?


    Sounds like you can get them to stick, unlike the posters in another
    thread who said they had a problem with it.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  9. #9
    sf Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Sat, 31 Oct 2009 07:40:58 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >Goomba, I have a new dirty little secret‹promise me you won't tell
    >anyone, 'kay? Do they hustle these at the GA State Fair (okay, that's a
    >stretch :-)? http://www.simplygoodstuff.com/salsa_chopper.html
    >They do at the Great Minnesota Get Together and after watching the
    >pitchman at a preliminary Fair event, I decided that this year I wuz
    >gonna get me one, by Alex! And I did. And I love it. LOL! We love
    >the pico de gallo I make with it. (Sheldon, save your breath.) I've
    >taken to using it when I need a lot of onions for a dish. And I used
    >it to further crush and combine the Panko crumbs with the seasonings for
    >my chicken strips. It was great.
    >--

    Why that and not a food processor?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  10. #10
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <15m0pzmzmspvd.164d0o2y62lri$.[email protected]>,
    blake murphy <[email protected]> wrote:

    > On Fri, 30 Oct 2009 20:20:24 -0500, Melba's Jammin' wrote:
    >
    > > In article <[email protected]>,
    > > Melba's Jammin' <[email protected]> wrote:
    > >
    > >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    > >> fridge right now. Chicken breasts are on sale this week at Cub.

    > > (recipe snipped)
    > >
    > > They were very good. I've just posted pictures to my website (link in
    > > sig line).

    >
    > they look right nice, barb.
    >
    > your pal,
    > blake


    They were good, Blake. I like that they can (should?) be coated at
    least an hour or two in advance of baking. Seems like I've read there
    are advantages to letting a breading set on the food, though that might
    be more appropriate for something to be deep-fried.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog
    Welcoming the arrival of Emma Kathryn on 10-22-09;
    she is great-grand-niece/-nephew #8.

  11. #11
    koko Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Fri, 30 Oct 2009 20:20:24 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    >> fridge right now. Chicken breasts are on sale this week at Cub.

    >(recipe snipped)
    >
    >They were very good. I've just posted pictures to my website (link in
    >sig line).


    They look downright delicious. Recipe snipped and saved.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 10/30

  12. #12
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    koko <[email protected]> wrote:
    > They look downright delicious. Recipe snipped and saved.
    >
    > koko
    > --


    Know what, Koko? They were! Thanks.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  13. #13
    Dave Smith Guest

    Default Re: Chicken Fingers for Dinner Tonight

    Melba's Jammin' wrote:
    > Okay, maybe not fingers. Boneless strips. They're chilling in the
    > fridge right now. Chicken breasts are on sale this week at Cub.
    >
    > maybe 1-1/2 cups Panko bread crumbs, crushed
    > Some Penzeys Old World Seasoning
    > Some black pepper
    > Some Penzeys Mural of Flavor (the dumbest name for anything ever) blend
    > 2 boneless, skinless chicken breasts, cut in four strips
    > 1 egg white beaten a bit fluffy
    >
    > Combine the bread crumbs with the seasoning mix and put into a shallow
    > pan or plate.
    >
    > Dredge each strip of chicken meat in the crumbs, then in the egg white,
    > then back into the crumbs, covering the meat with the crumbs. Place on
    > a rack and refrigerate until ready to bake (in my case, maybe 30 minutes
    > or so).
    >
    > Preheat oven to 400 degrees and place meat strips on parchment (or
    > Silpat if you're so inclined) on a baking sheet and bake for maybe 12
    > minutes, turning meat after 6-7 minutes. (At least that's what I'm
    > planning to do in about 20 minutes or so.)
    >
    > I'll have available for dipping some Ranch dressing, some honey mustard,
    > and some barbecue sauce (warmed to room temp).
    >
    > Maybe a green salad and/or some carrot sticks, too. I don't feel like
    > doing much more than that.




    I usually do chicken fingers in the deep fryer. I cut the chicken into
    strips, season with salt and pepper, dredge them in flour, then egg and
    then bread crumbs into which I have added some salt, pepper, garlic
    powder, chopped parsley and paprika. I let them sit for an hour or so
    to bind the crumbs. For a dipping sauce I use store bought plum sauce
    and add a dash of Chinese hot chili sauce.



  14. #14
    brooklyn1 Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Sat, 31 Oct 2009 07:40:58 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Goomba <[email protected]> wrote:
    >
    >> Melba's Jammin' wrote:
    >> > In article <[email protected]>,
    >> > Melba's Jammin' <[email protected]> wrote:
    >> >
    >> >> Okay, maybe not fingers. Boneless strips. They're chilling in the
    >> >> fridge right now. Chicken breasts are on sale this week at Cub.
    >> > (recipe snipped)
    >> >
    >> > They were very good. I've just posted pictures to my website (link in
    >> > sig line).

    >>
    >> <inspecting the celery to see if it was de-threaded up to Margaret's
    >> standards???>

    >
    >Thank Alex she doesn't see r.f.c. any more! They were not de-threaded.
    >
    >> Looks like great chicken fingers to me. Kids would love those. Tres
    >> simple. Don'tcha just love Panko crumbs?

    >
    >I do love the Panko crumbs. These (Progresso brand!!) seemed more
    >coarse than others I've had. As much as I like the Pank crumbs, there's
    >something about these that I don't like.
    >
    >Goomba, I have a new dirty little secret‹promise me you won't tell
    >anyone, 'kay? Do they hustle these at the GA State Fair (okay, that's a
    >stretch :-)? http://www.simplygoodstuff.com/salsa_chopper.html
    >They do at the Great Minnesota Get Together and after watching the
    >pitchman at a preliminary Fair event, I decided that this year I wuz
    >gonna get me one, by Alex! And I did. And I love it. LOL! We love
    >the pico de gallo I make with it. (Sheldon, save your breath.) I've
    >taken to using it when I need a lot of onions for a dish. And I used
    >it to further crush and combine the Panko crumbs with the seasonings for
    >my chicken strips. It was great.


    Nice fingers... but mine are more talented... if you get my drift! LOL

    Next time try slicing each breast half lengthwise and slice a pocket
    into each... stuff each fat finger with good ham, good swiss, and
    fasten with a wooden toothpic. Dust each lightly with seasoned
    flour, coat with egg wash, and dredge well with your Panko Schmanko.
    Arrange on a big wax papered pan and place in fridge to firm up, 'bout
    an hour, then bake at 350ºF until barely browned on top, then
    flip n' bake till just golden brown. Serve with sides of cole slaw
    and Harvard beets with a Phd... that's sweet n' sour... with a little
    orange marmalade and lemon juice.

    As to onions... if that gizmo could peel onions it'd be something. I
    hate peeling onions, but slicing n' dicing with a chef's knife is
    effortless and quick, with pieces all consistantly sized... I don't
    like my onions all hacked every which way... and none of those
    thingies have really sharp blades, they smush their way through
    creating raggedy edges and lots of juice. Since you don't mind making
    em nekid my talented fingers can easily out pace your stripping. LOL


  15. #15
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    brooklyn1 <[email protected]> wrote:

    > like my onions all hacked every which way... and none of those
    > thingies have really sharp blades, they smush their way through
    > creating raggedy edges and lots of juice.


    You're wrong. That's exactly why I like this gizmo. No juice. You
    don't have to like it.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  16. #16
    Melba's Jammin' Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    In article <[email protected]>,
    brooklyn1 <[email protected]> wrote:

    > On Sat, 31 Oct 2009 07:40:58 -0500, Melba's Jammin'
    > <[email protected]> wrote:


    > Nice fingers... but mine are more talented... if you get my drift! LOL


    That's not what I hear. :-P
    >
    > Next time try slicing each breast half lengthwise and slice a pocket
    > into each... stuff each fat finger with good ham, good swiss, and
    > fasten with a wooden toothpic. Dust each lightly with seasoned
    > flour, coat with egg wash, and dredge well with your Panko Schmanko.
    > Arrange on a big wax papered pan and place in fridge to firm up, 'bout
    > an hour, then bake at 350ºF until barely browned on top, then
    > flip n' bake till just golden brown. Serve with sides of cole slaw
    > and Harvard beets with a Phd... that's sweet n' sour... with a little
    > orange marmalade and lemon juice.


    There are a couple reasons that'll never happen here. One is the
    cheese, the other is‹well, you know.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  17. #17
    blake murphy Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Sat, 31 Oct 2009 07:13:00 -0700, sf wrote:

    > On Sat, 31 Oct 2009 07:40:58 -0500, Melba's Jammin'
    > <[email protected]> wrote:
    >
    >>Goomba, I have a new dirty little secret‹promise me you won't tell
    >>anyone, 'kay? Do they hustle these at the GA State Fair (okay, that's a
    >>stretch :-)? http://www.simplygoodstuff.com/salsa_chopper.html
    >>They do at the Great Minnesota Get Together and after watching the
    >>pitchman at a preliminary Fair event, I decided that this year I wuz
    >>gonna get me one, by Alex! And I did. And I love it. LOL! We love
    >>the pico de gallo I make with it. (Sheldon, save your breath.) I've
    >>taken to using it when I need a lot of onions for a dish. And I used
    >>it to further crush and combine the Panko crumbs with the seasonings for
    >>my chicken strips. It was great.
    >>--

    > Why that and not a food processor?


    i think it's harder not to over-process with the f.p., or possibly get a
    mix of too thin and too thick.

    your pal,
    blake

  18. #18
    sf Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    On Sun, 1 Nov 2009 11:44:34 -0500, blake murphy
    <[email protected]> wrote:

    >On Sat, 31 Oct 2009 07:13:00 -0700, sf wrote:
    >
    >> On Sat, 31 Oct 2009 07:40:58 -0500, Melba's Jammin'
    >> <[email protected]> wrote:
    >>
    >>>Goomba, I have a new dirty little secret‹promise me you won't tell
    >>>anyone, 'kay? Do they hustle these at the GA State Fair (okay, that's a
    >>>stretch :-)? http://www.simplygoodstuff.com/salsa_chopper.html
    >>>They do at the Great Minnesota Get Together and after watching the
    >>>pitchman at a preliminary Fair event, I decided that this year I wuz
    >>>gonna get me one, by Alex! And I did. And I love it. LOL! We love
    >>>the pico de gallo I make with it. (Sheldon, save your breath.) I've
    >>>taken to using it when I need a lot of onions for a dish. And I used
    >>>it to further crush and combine the Panko crumbs with the seasonings for
    >>>my chicken strips. It was great.
    >>>--

    >> Why that and not a food processor?

    >
    >i think it's harder not to over-process with the f.p., or possibly get a
    >mix of too thin and too thick.
    >

    I prefer mush instead of chunks anyway so over processed would be fine
    by me. It's a real balancing act to get those pesky chunks to
    stay on your chip.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  19. #19
    gloria.p Guest

    Default Re: Chicken Fingers for Dinner Tonight - follow-up

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > brooklyn1 <[email protected]> wrote:
    >
    >> like my onions all hacked every which way... and none of those
    >> thingies have really sharp blades, they smush their way through
    >> creating raggedy edges and lots of juice.

    >
    > You're wrong. That's exactly why I like this gizmo. No juice. You
    > don't have to like it.



    I bought one a few years ago, tried it twice and donated it in
    its original box to Goodwill. It DID NOT WORK at all, not
    even to hack things up roughly. I suspect the ones he had
    for sale had very different quality blades from the demo version.

    gloria p

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