Monday, November 16

The Worst News for Chickens Since Col. Sanders

I was served this wonderful breaded-chicken dish at a friends' house one evening. When I raved about it, they directed me to Rachel Ray's website for the Cheddar-Crusted Chicken recipe. I had Adam make some for me posthaste. Yummy. But, since I can never leave well enough alone, I had to play, making the recipe just a little bit tastier. I also came up with a great variation for a Parmesan breading, which I've posted below.

Oven-fried Cheddar Chicken Fingers
serves 4-6

2 lbs skinless, boneless chicken (about 4 breasts)
3 c salted baby pretzels
4 oz cheddar cheese, grated or cubed
1 t thyme
¼ t pepper
1 egg
2 T water
¼ c flour
  1. Slice chicken into fingers (approx. ½” x 1½”).
  2. Grind together pretzels, cheese, thyme, and pepper until they resemble coarse bread crumbs. Place in a shallow bowl.
  3. Beat egg and water in another shallow dish. Pour flour into a third dish.
  4. Dredge chicken through flour, egg, then pretzel mixture.
  5. Place fingers ¼" apart on a greased cookie sheet.
  6. Bake at 375° for 20-25 minutes or until juices run clear.
Variation: Chicken Parmesan Fingers

  • 1½ c dry breadcrumbs for baby pretzels
  • 2 oz Parmesan cheese for the cheddar cheese
  • ½ t oregano for one-half the thyme
  • ½ t salt
Serve warm, with marinara sauce for dipping.

No comments:

Post a Comment

Sorry--I've had to close comments down because I've been getting so much spam.

Note: Only a member of this blog may post a comment.