Crispy chicken fingers in a cereal coating
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2-4
Complexity: easily
Servings: 2-4
Nutritional value per serving:
Serving size: 1 of 12
Calories 251, total fat 14 G., saturated fats 1 G., proteins 13 G., carbohydrates 18 G., fiber 1 G., cholesterol 49 mg, sodium 224 mg, sugar 4 G.
Serving size: 1 of 12
Calories 251, total fat 14 G., saturated fats 1 G., proteins 13 G., carbohydrates 18 G., fiber 1 G., cholesterol 49 mg, sodium 224 mg, sugar 4 G.
The secret to these incredibly delicious crispy strips is sweet breakfast cereal. Before coating the chicken breast pieces, coat them in a thin layer of flour, then dip them in beaten eggs. This will help the crushed cereal adhere better and prevent them from peeling during frying. The chicken fingers turn out crispy on the outside and juicy on the inside. The cereal adds a sweet flavor to the chicken and pairs perfectly with a sauce made from a mixture of ketchup, applesauce, and Worcestershire sauce. Ree Drummond knows how to please kids!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Vegetable oil, for frying
- 1 cup premium flour
- 1 egg, beaten
- 2 cups crispy breakfast cereal (with sugar)
- 2 skinless, boneless chicken breasts, cut into 2.5cm wide strips.
- 0.5 cups ketchup
- 1/4 cup applesauce
- 2 drops of Worcestershire sauce
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Cooking the dish according to the recipe:
- In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat.
- Place flour in a shallow bowl and add a pinch of salt and black pepper. Beat the egg in another shallow bowl. Place the breakfast cereal in a zip-lock plastic bag and crush until finely ground. Transfer the cereal to a third shallow bowl.
- Dredge the chicken strips first in flour, then dip them in egg and then in crushed flakes. Fry the chicken pieces, a few at a time, until golden brown and cooked through, 5-7 minutes. Transfer to paper towels to drain excess fat.
- Combine ketchup, applesauce, and Worcestershire sauce in a small bowl. Serve with chicken fingers for dipping.
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