Oven fried chicken fingers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken tenderloins or |
| Chicken | ||
| Breast pieces, cut in | ||
| Strips | ||
| ¼ | cup | Unbleached flour |
| 2 | Eggs | |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Paprika |
| ½ | Teaspoon onion salt | |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Honey |
| ¼ | cup | Margarine |
| 1 | cup | Italian-seasoned bread |
| Crumbs | ||
Directions
Preheat oven to 350 F. Shake the chicken pieces in a bag with the noun In a small bowl, beat together the eggs, salt, paprika, onion salt, lemon juice and honey; set aside.
Melt the margarine in a small saucepan. Dip the floured chicken, 1 piece at a time, in the egg mixture, then in the crumbs, turning to coat evenly, and then in the margarine. Arrange the chicken in a 9x13-inch baking dish. Bake for 45 minutes or until fork tender. Turn once during baking. Makes 6 to 8 servings.
Per serving: Calories 353 Fat 13g Cholesterol 164mg Sodium 848 mg Percent calories from fat 35%
Source: Adapted from "365 foods Kid Love to Eat" Dallas Morning News 2/28/96 Typos by Bobbie Beers