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What About Food
January 9, 2013 - Jen Zbozny
Buffalo do not fly and chickens do not have hands, so why are there buffalo wings and chicken fingers? Anyone? I don't know either.
Let's see about the nugget too, shall we? Hmmm.. The neck bone's connected to the shoulder bone, the shoulder bone's connected to the nugget? Right. No nugget physiognomy to speak of, yet chicken nuggets abound. Are there fish nuggets or turkey sticks too? How about soup fingers? Okay, I'll stop.
Even though Eve is a vegetarian (who sometimes eats fish, to be honest) she asks me these questions and I agree, it's good and confusing. Her questions reminded me of a tasty and simple recipe solution on this January Wednesday so I'm happy to share.
Here is a quick and easy way to make tasty chicken fingers or fish sticks. They'll turn out crispy and crunchy and lovely and they'll be far more nutritious than the ones in the frozen box.
8 oz wedge of Parmesan cheese
1 - 1.5 pounds of white fish or chicken breast
1.5 cups corn flake cereal
Recipe: Preheat the oven to 350 degrees.
Slice your chicken or fish into stick sized pieces (or nugget shapes if you prefer).
Slightly beat the eggs in a small bowl.
In your food processor or blender, process the cheese until it is finely grated.
Add one cup of corn flakes and process until the cornflakes and cheese are an even consistency to your liking. Add more cornflakes or cheese to taste. We like ours with a little more cornflake content.
Lay out a baking sheet and line it with kitchen parchment.
Coat each piece of fish or chicken with the beaten egg and then dip it into the cornflake coating mixture.
Set the pieces on your baking sheet and bake until golden and crispy. It takes about 20 minutes. At half way, remember to turn the pieces so they cook evenly. Remove from the oven and serve, or let cool and freeze them for a quick easy go-to dinner!
Hint: Dipping and breaking each piece separately can be time consuming. Here are some options you can try.
1. Lay your all the chicken or fish pieces on your prepared baking sheet. Use a basting brush to coat them with the egg. Using a spoon, cover the pieces with the cheese & cornflake mixture. Then bake, when you turn them at halfway through, add more coating to the bottom side of each piece.
2. You can also dip pour the breaking mixture into a ziplock bag. After coating each piece of fish or chicken, drop them into the bag and shake to coat. Then lay them on the baking sheet and bake.
What are you thinking of cooking today?
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